Parmesan Garlic Fettuccine with Roasted Cherry Tomatoes
Silky fettuccine tossed in a garlic-infused olive oil sauce, finished with roasted cherry tomatoes and freshly grated Parmesan cheese. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs fettuccine pasta, halved cherry tomatoes, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine pasta
- 2 cups, halved cherry tomatoes
- 4 tbsp, divided olive oil
- 5 cloves, thinly sliced garlic cloves
- 1/4 tsp red pepper flakes
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 3/4 cup, freshly grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 cups halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until tomatoes soften and start to caramelize.
- Step 2: While tomatoes roast, bring a large pot of salted water to a boil. Add 12 oz fettuccine pasta and cook for 10-12 minutes until al dente. Reserve 1 cup pasta water, then drain pasta.
- Step 3: In a large skillet, heat remaining 2 tbsp olive oil over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1-2 minutes until garlic is fragrant and lightly golden but not burnt.
- Step 4: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water and the roasted cherry tomatoes. Toss gently to combine and warm through.
- Step 5: Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese and 1/4 cup chopped fresh basil leaves. Add more reserved pasta water as needed to create a silky sauce that coats the pasta evenly.
- Step 6: Adjust seasoning with remaining 1/2 tsp salt if needed and serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Parmesan Garlic Fettuccine with Roasted Cherry Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Parmesan Garlic Fettuccine with Roasted Cherry Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine pasta from drying out.
Can I substitute ingredients in Parmesan Garlic Fettuccine with Roasted Cherry Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Parmesan Garlic Fettuccine with Roasted Cherry Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Parmesan Garlic Fettuccine with Roasted Cherry Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
