Roasted Tomato and Zucchini Fettucine ~ Recipe from the Garden

 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!

Comments are closed.