Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella

Total Time:
2 hr 15 min
Prep:
1 hr 15 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Roasted Tomatoes:
  • Vegetable oil cooking spray
  • 2 cups grape or small cherry tomatoes (about 10 ounces)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Fettuccine:
  • Kosher salt
  • 1 pound whole wheat or brown rice fettuccine pasta
  • 1/2 cup red wine, such as pinot noir
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, peeled
  • One 28-ounce can whole peeled tomatoes in tomato juice
  • 2 tablespoons chopped fresh thyme
  • 1 cup frozen peas, thawed
  • 1/3 cup chopped fresh basil
  • One 8-ounce ball fresh mozzarella cheese, drained and diced, or 8 ounces ciliengine, drained
Directions
  • For the tomatoes: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.

  • Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.

  • For the fettuccine: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.

  • In a blender, combine the red wine, 1 teaspoon salt, the red pepper flakes, black pepper, garlic, canned tomatoes (plus juices). Blend until smooth. Pour the mixture into a medium saucepan and bring to a simmer over medium heat. Add the thyme and cook, stirring occasionally, until the sauce has thickened slightly, 20 minutes.

  • Toss together the pasta, tomato sauce, roasted tomatoes, peas and chopped basil. Arrange the cheese on top and serve.


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