Roasted Tomato and Zucchini Fettucine ~ Recipe from the Garden

10/10/2011 1:50 pm · 2 comments

by Sarah A Thrifty Mom

 Roasted Tomato and Zucchini Fettucine

As the end of summer rolls around if you have a garden you have probably used tomatoes and Zucchini  in just about every way you can think of.  But I thought I would share  another way to use them.

This recipe does not really have exact  measurements is one of those… a little of this and a little of that.

Slice or chop fresh tomatoes from your garden, season with Italian seasoning and parsley.  Drizzle with olive oil, put on a baking sheet in the oven at 225 degrees bake for 1 hour……

Cut up your Zucchini in to cubes, season with Italian seasoning and parsley.  Drizzle with olive oil, add to the tomatoes that have already been baking for 2 hours  at 225 degrees…… (you can add garlic if you like as well)

Continue to bake tomatoes and zucchini for another 2 hours at 225 degrees. (total cook time for tomatoes 4 hours)

Take HALF of your roasted vegetables and add to the blender, with 1/2 cup of chicken stock.  Salt and pepper to taste.

It will turn into a creamy red sauce

Toss the red sauce and the rest of your roasted vegetables with cooked Fettucine, sprinkle with Parmesan cheese.  Add a little olive oil if needed.

Slow roasting on low heat really makes them taste yummy… hope you enjoy!


Roasted Tomato and Zucchini Fettucine

  • Tomatoes
  • Zucchini
  • Italian Seasoning
  • Parsley
  • Garlic cloves (optional)
  • Olive oil
  • Chicken Stock
  • Pasta
  • Salt and Pepper
  • Parmesan cheese

This recipe does not really have exact  measurements.  It is one of those… a little of this and a little of that.

Slice or chop fresh tomatoes from your garden, season with Italian seasoning and parsley. Drizzle with olive oil, put on a baking sheet in the oven at 225 degrees bake for 1 hour……(you can add garlic cloves if you like as well)

Cut up your Zucchini in to cubes, season with Italian seasoning and parsley. Drizzle with olive oil, add to the tomatoes that have alredy been baking for 2 hours at 225 degrees……

Continue to bake tomatoes and zucchini for another 2 hours a 225 degrees. (total cook time for tomatoes 4 hours)

Take HALF of your roasted vegetables and add to the blender, with 1/2 cup of chicken stock. Salt and pepper to taste.

It will turn into a creamy red sauce

Toss the red sauce and the rest of your roasted vegetables with cooked Fettucine, sprinkle with Parmesan cheese. Add a little olive oil if needed.

Slow roasting on low heat really makes them taste yummy… hope you enjoy!

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Leave a Comment: 2 comments

Filed Under: Recipes

2 comments
Tonya
Tonya

This is a great recipe. Thanks for posting it! We have a meat-free night at least twice a week.

Jan
Jan

This is a great way to have a no meat meal and cut the grocery bill as well! I did zucchini sticks instead of bread sticks as well. The zucchini sticks are great with a number of meals / we also did zucchini lasagnas those were welcome by all as well as the breads for breakfast and muffins for snacks and lunches the zucchini really helped us stretch our food dollars this season!

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