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Fettuccine with Roasted Garlic, Tomatoes, and Zucchini

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Fettuccine with Roasted Garlic, Tomatoes, and Zucchini

Fettuccine with Roasted Garlic, Tomatoes, and Zucchini

Jessica Braider
Roasting tomatoes is a fantastic way to supercharge their flavor for sauces and dips. Use whole grain or plant-based fettuccine for extra fiber and nutrients, if you can find it.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian, Mediterranean
Servings 8 servings


  • 1 pint cherry tomatoes halved
  • 1 zucchini quartered lengthwise and sliced
  • 5 cloves garlic peeled
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 16 oz. fettuccine (use wheat/gluten-free, if needed)
  • 1/2 cup fresh basil and/or parsley chopped
  • 1 - 2 Tbsp. balsamic vinegar to taste
  • 1/3 cup grated Parmesan cheese


  • Preheat the oven to 400 degrees. In a large serving bowl, preferably metal, toss the tomatoes, zucchini, and garlic with half the oil and all of the salt, and put them in a single layer on a baking sheet, reserving the unwashed serving bowl. Roast them for 20 minutes, tossing once.
  • Meanwhile, cook the fettuccine in salted water according to the package directions until it is al dente.
  • Drain the noodles and toss them (in the same bowl used earlier) with the roasted vegetables, remaining oil, fresh herbs, and vinegar.
  • Top it with the cheese before serving or at the table. Serve it immediately or refrigerate it for up to 2 days.

Slow Cooker Directions:

  • Place the tomatoes, zucchini, garlic, half the oil, and all of the salt in the slow cooker, and cook on low for 8 - 10 hours or on high for 3 - 4 hours. Toss the cooked vegetables with the remaining oil, fresh herbs, and vinegar just before serving over the cooked pasta, and then top it with the cheese. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Halve the tomatoes, quarter and slice the zucchini, peel the garlic, cook the pasta and store tossed with a little oil to prevent sticking, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1 tsp. anchovy paste and/or 1/2 tsp. crushed red pepper flakes to the pasta when you toss it with the remaining ingredients.
Tip: Roasting vegetables helps to caramelize their natural sugars.  This adds wonderful flavors to meals without a lot of additional calories or effort.
Nutritional Information Per Serving (% based upon daily values): Calories 296, Total Fat: 10g, 15%; Saturated Fat: 2g, 9%; Cholesterol: 4mg, 1%; Sodium: 318mg, 13%; Total Carbohydrate: 39g, 13%; Dietary Fiber: 3g, 11.5%; Sugar: 3g; Protein: 16g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Summer, Vegetarian
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