Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella

Name: Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 454 grams whole wheat or brown rice fettuccine pasta; 794 grams whole peeled tomatoes in tomato juice; 283 grams cups grape or small cherry tomatoes (about; 79 milliliters chopped fresh basil; 2 Tbsps chopped fresh thyme; 2 cloves garlic, peeled; 1 teaspoons kosher salt; 6 servings Kosher salt; 227 grams fresh mozzarella cheese, drained and diced, or 8 ounces ciliengine, drained; 2 teaspoons extra-virgin olive oil; 237 milliliters frozen peas, thawed; 1 teaspoons crushed red pepper flakes; 118 milliliters red wine, such as pinot noir

Whole Wheat Fettuccine with Roasted Tomatoes, Peas and Fresh Mozzarella might be a good recipe to expand your main course recipe box. This vegetarian recipe serves 6. One portion of this dish contains roughly 18g of protein, 12g of fat, and a total of 488 calories. A mixture of mozzarella cheese, basil, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray, and set aside.

Ingredients you will need

Vegetable Oil Cooking Spray

Equipment you will use

Baking Sheet

Oven

Toss the tomatoes, oil and salt together. Arrange the tomatoes in a single layer on the prepared baking sheet. Roast until the skins blister and turn dark brown in places, 20 minutes. Set aside to cool.

Ingredients you will need

Tomato