Fettuccine with Cherry Tomatoes and Asparagus

Kathy W


The pasta sauce for this dish is done in under the broiler. It is quick and easy. Lots of flavor, but low in fat. Serve with a salad and some crusty bread.
I saw the original recipe in "New Vegetarin Cooking".

★★★★★ 1 vote
10 Min
15 Min


1 lb
fettuccine pasta
1 lb
fresh asparagus, ends trimmed and cut into 2 inch pieces
1 pt
cherry (or grape) tomatoes
1-2 Tbsp
extra virgin olive oil
salt and pepper, to taste
grated parmesan, optional


1Turn on your oven broiler to start to heat up.
2Start a large pot of salted water to boil. Cook fettuccine according to package directions.
3While pasta water is coming to a boil, place tomatoes add asparagus pieces in a large zip lock bag. Add extra virgin olive oil, salt and pepper, zip and gently mix. Place tomatoes and asparagus on a baking sheet, single layer.
4Then place tomatoes and asparagus under the broiler. Watch them closely. You want the tomatoes broiled just until they just start to collapse. They will be done before the pasta, turn off the broiler and leave in the oven to keep warm. Take out just before pasta is done.
5Drain pasta and return to pan and drizzle with a little more extra virgin olive oil. Add tomatoes and asparagus. Mix gently. Check salt and pepper and serve. Sprinkle with some parmesan, if desired.

About this Recipe

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, Healthy