Fettuccine Margherita
Indulge in the creamy, comforting flavors of Fettuccine Margherita, a delightful pasta dish that brings the taste of Italy to your table in just 30 minutes. This recipe combines tender fettuccine with a luscious, garlic-infused cream sauce featuring juicy cherry tomatoes, shredded mozzarella, and Parmesan cheese. Fresh basil leaves add a fragrant, herby finish, while a touch of crushed red pepper flakes offers optional heat for a spicy kick. Perfect for a quick yet elegant dinner, this recipe is an ideal choice for anyone craving a satisfying vegetarian pasta dish that’s rich, vibrant, and bursting with Mediterranean flavors. Garnish with extra Parmesan and basil for a stunning finish!
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Recipe Information
Ingredients
- 300 grams Fettuccine pasta
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 250 grams Cherry tomatoes, halved
- 200 milliliters Heavy cream
- 150 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 15 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices.
Lower the heat and stir in the heavy cream. Cook for 2-3 minutes, allowing the mixture to gently simmer.
Add the shredded mozzarella cheese and grated Parmesan cheese to the skillet. Stir until melted and the sauce is smooth and creamy.
Season the sauce with salt, black pepper, and crushed red pepper flakes if using. Adjust seasoning to taste.
Add the cooked fettuccine pasta to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired consistency.
Tear the fresh basil leaves by hand and stir them into the pasta just before serving.
Plate the Fettuccine Margherita and garnish with additional basil leaves and grated Parmesan if desired. Serve immediately and enjoy your flavorful creation!
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 4235 mg | 184% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 19.9 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1680 mg | 129% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
