Fettuccine with Basil-Tomato Sauce Recipe - Vegetarian Times

Fettuccine with Basil-Tomato Sauce

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Fettuccine with Basil-Tomato Sauce

There's no better way to showcase ripe, juicy summer tomatoes than with this sauce. Seeding the tomatoes takes only a minute or two and makes all the difference. It keeps the sauce sweet—the seeds can be slightly acidic—and prevents it from becoming too watery.

  • 6Servings

Ingredients

  • 2 1/2 lb. ripe tomatoes, seeded and diced
  • 2 Tbs. brown rice syrup
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. thinly sliced basil
  • 1 Tbs. chopped chives
  • 1 Tbs. minced Italian parsley
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 lb. fettuccine

Preparation

1. Combine tomatoes, rice syrup, vinegar, basil, chives, parsley and garlic in large serving bowl. Season to taste with salt and pepper.

2. Cook pasta according to package directions; drain.

3. Toss pasta with sauce. Season to taste with salt and lots of freshly ground black pepper. Garnish with basil sprigs, and serve.

Nutrition Information

  • Calories: 343
  • Carbohydrate Content: 69 g
  • Fat Content: 1 g
  • Fiber Content: 4 g
  • Protein Content: 11 g
  • Sodium Content: 215 mg
  • Sugar Content: 12 g