Roasted Tomato Zucchini Spinach Fettucini

This roasted tomato zucchini spinach fettucini recipe is the perfect way to use your farmer’s market purchases and end-of-summer garden’s bounty. Pair it with a glass of Grillo for the perfect weeknight dinner!

Course Dinner | Lunch

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 396.5kcal

Author Jenny Bullistron

Ingredients

8 ounces fettuccini noodles uncooked
4 tablespoons extra virgin olive oil
2 small zucchinis
24 ounces tomatoes cherry or grape
2 ounces spinach baby spinach or chopped spinach
4 cloves garlic smashed
thyme sprigs
salt kosher or sea salt
freshly ground pepper

US Customary - Metric

Instructions

Preheat oven to 400℉ and line a baking sheet with parchment paper or foil. Set a large pot of water to boil on the stove.
Slice the tomatoes in half and the zucchini into ¼ inch slices. Add them to a large bowl and add 3 tablespoons of extra virgin olive oil. Gently toss with your hands.
Place the tomatoes and zucchini slices on your prepared pan and set the bowl aside. Make sure the tomatoes are skins up. Add the smashed garlic cloves and several thyme sprigs to the pan. Sprinkle with salt and freshly ground pepper. Place the pan in the oven and roast the vegetables for 15 minutes or until the tomato skins have cracked. Remove from the pan from the oven.
Place the fettucini noodles into the boiling water and cook according to the package instructions.
Put the spinach into the set-aside bowl and add one ladleful of water from the pasta pot. Drain the fettucini in a colander and add it to the bowl. Add the last tablespoon of olive oil and the roasted tomatoes and zucchini to the bowl. Toss all ingredients together and serve hot.

Notes

Serve with Grillo.

Nutrition