Creamy Fettuccine with Broiled Tomatoes Recipe

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Med Pasta Dish

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Mediterranean Creamy Fettuccine with Broiled Tomatoes Recipe

Mediterranean Creamy Fettuccine with Broiled Tomatoes Recipe


  • 3 pints cherry tomatoes
  • 6 cloves garlic, coarsely chopped
  • 12 oz uncooked fettuccine
  • 2 tablespoons olive oil
  • 4 cups baby spinach
  • 6 oz cream cheese
  • ½ teaspoon crushed red pepper
  • ½ cup chopped pitted kalamata olives (optional)
  • ¾ teaspoon salt
  • ¼ cup torn fresh basil


  1. Preheat broiler. Broil tomatoes and garlic on a foil-lined rimmed baking sheet 4 minutes
  2. Cook pasta according to package directions. Drain, reserving ? cup pasta water
  3. Heat oil in a large skillet; sauté spinach 1 minute. Add reserved pasta water, cheese, and red pepper; cook until cheese melts.
  4. Add tomato mixture, pasta, olives, and salt; toss with basil before serving.




  1. Jackie says:

    This looks delicious. I grow cherry tomatoes in the summer and always have so many. This is a great recipe to use those tomatoes in.

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