Vegetarian

Fresh Fettuccine Pasta with Summer Tomato Sauce and Caesar-Style Salad takes 20 minutes to prepare.

Fresh Fettuccine Pasta with Summer Tomato Sauce and Caesar-Style Salad takes 35 minutes to cook.

Fresh Fettuccine Pasta with Summer Tomato Sauce and Caesar-Style Salad makes 4 servings.

The ingredients for Fresh Fettuccine Pasta with Summer Tomato Sauce and Caesar-Style Salad are:

16 oz Whole Wheat Fettuccine
8 oz Mozzarella Cheese, part skim milk
1.5 cup cherry tomatoes Red Ripe Tomatoes
4 cloves Garlic
4 serving Beefsteak Tomato (1 medium tomato) (by KAYTLENSMOM)
4 cup, shredded Romaine Lettuce (salad)
1 fruit without seeds Lemons
6 tbsp Basil
4 tbsp Parmesan Cheese, grated
2 tbsp Mayonnaise, regular (mayo)

Here is how you make Fresh Fettuccine Pasta with Summer Tomato Sauce and Caesar-Style Salad:

Wash and dry the fresh produce. Heat a large pot of salted waterto boiling on high. Peel the garlic; thinly slice 3 of the cloves. Mincethe remaining clove; using the flat side of your knife, smash until itresembles a paste (or use a zester). Quarter and deseed the lemon.Medium dice the beefsteak tomatoes. Halve the cherry tomatoes.Tear the mozzarella cheese into bite-sized pieces. Pick the basilleaves off the stems; discard the stems. Cut off and discard theroot end of the lettuce; separate the leaves. In a small bowl, combine the mayonnaise, half the Parmesancheese, as much of the garlic paste as you?d like and the juice ofall 4 lemon wedges. Stir to thoroughly combine; season with saltand pepper to taste. In a large, straight-sided pan (or large pot), heat 1 tablespoon ofolive oil on medium-high until hot. Add the sliced garlic; seasonwith salt and pepper. Cook, stirring frequently, 1 to 2 minutes, oruntil lightly browned. Add the beefsteak tomatoes; season withsalt and pepper. Cook, stirring occasionally, 10 to 12 minutes, oruntil the tomatoes have thickened into a sauce.While the tomato sauce cooks, using your hands, gently separatethe pasta. Add the pasta to the pot of boiling water. Cook 2 to 3minutes, or until tender. Reserving 1 cup of the pasta cookingwater, drain thoroughly.To the pan of tomato sauce, add the cooked pasta, cherrytomatoes, remaining Parmesan cheese, ? of both themozzarella cheese and basil (tearing the leaves just beforeadding) and half the reserved pasta cooking water. Cook, stirringfrequently to coat the pasta, 1 to 2 minutes, or until thoroughlycombined. (If the sauce seems dry, gradually add the remainingpasta cooking water to achieve your desired consistency.) Removefrom heat and season with salt and pepper to taste. Transfer to aserving dish.In a large bowl, combine the lettuce and enough of the dressingto coat the salad (you may have extra dressing). Toss to combine;season with salt and pepper to taste. Transfer to a serving dish.Garnish the finished pasta with the remaining mozzarellacheese and basil (tearing the leaves just before adding). Servewith the salad on the side. Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user AMANDACOFFEY12.

The nutritional information for Fresh Fettuccine Pasta with Summer Tomato Sauce and Caesar-Style Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 647.3

• Total Fat: 17.9 g
• Cholesterol: 38.7 mg
• Sodium: 443.3 mg
• Total Carbs: 82.7 g
• Dietary Fiber: 16.1 g
• Protein: 36.9 g