Fresh Fettuccine Pasta with Summer Tomato Sauce & Caesar-Style Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 647.3
  • Total Fat: 17.9 g
  • Cholesterol: 38.7 mg
  • Sodium: 443.3 mg
  • Total Carbs: 82.7 g
  • Dietary Fiber: 16.1 g
  • Protein: 36.9 g

Submitted by:


from Blue Apron from Blue Apron
Number of Servings: 4


    16 oz Whole Wheat Fettuccine
    8 oz Mozzarella Cheese, part skim milk
    1.5 cup cherry tomatoes Red Ripe Tomatoes
    4 cloves Garlic
    4 serving Beefsteak Tomato (1 medium tomato) (by KAYTLENSMOM)
    4 cup, shredded Romaine Lettuce (salad)
    1 fruit without seeds Lemons
    6 tbsp Basil
    4 tbsp Parmesan Cheese, grated
    2 tbsp Mayonnaise, regular (mayo)


Wash and dry the fresh produce. Heat a large pot of salted water
to boiling on high. Peel the garlic; thinly slice 3 of the cloves. Mince
the remaining clove; using the flat side of your knife, smash until it
resembles a paste (or use a zester). Quarter and deseed the lemon.
Medium dice the beefsteak tomatoes. Halve the cherry tomatoes.
Tear the mozzarella cheese into bite-sized pieces. Pick the basil
leaves off the stems; discard the stems. Cut off and discard the
root end of the lettuce; separate the leaves.

In a small bowl, combine the mayonnaise, half the Parmesan
cheese, as much of the garlic paste as you’d like and the juice of
all 4 lemon wedges. Stir to thoroughly combine; season with salt
and pepper to taste.

In a large, straight-sided pan (or large pot), heat 1 tablespoon of
olive oil on medium-high until hot. Add the sliced garlic; season
with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or
until lightly browned. Add the beefsteak tomatoes; season with
salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or
until the tomatoes have thickened into a sauce.

While the tomato sauce cooks, using your hands, gently separate
the pasta. Add the pasta to the pot of boiling water. Cook 2 to 3
minutes, or until tender. Reserving 1 cup of the pasta cooking
water, drain thoroughly.

To the pan of tomato sauce, add the cooked pasta, cherry
tomatoes, remaining Parmesan cheese, ¾ of both the
mozzarella cheese and basil (tearing the leaves just before
adding) and half the reserved pasta cooking water. Cook, stirring
frequently to coat the pasta, 1 to 2 minutes, or until thoroughly
combined. (If the sauce seems dry, gradually add the remaining
pasta cooking water to achieve your desired consistency.) Remove
from heat and season with salt and pepper to taste. Transfer to a
serving dish.

In a large bowl, combine the lettuce and enough of the dressing
to coat the salad (you may have extra dressing). Toss to combine;
season with salt and pepper to taste. Transfer to a serving dish.
Garnish the finished pasta with the remaining mozzarella
cheese and basil (tearing the leaves just before adding). Serve
with the salad on the side.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AMANDACOFFEY12.

TAGS:  Vegetarian Meals |

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