Tomato Basil Weeknight Pasta

Tomato season has officially begun here in NC (thanks to greenhouses), and it’s something I literally count down to every season! Anytime someone says they don’t like tomatoes I always have to ask, “Have you ever tried anything other than a grocery store tomato?” The difference is night and day from the flavor and wonderfulness of the homegrown variety. Whether you grow some yourself or buy from your local farmers’ market this summer, I urge you to see for yourself exactly what I am talking about here!

Tomato Basil Weeknight Pasta on 100 Days of Real Food

Inspired by both my friend Valerie (who makes a pasta dish of her own with mozzarella and tomatoes) and Rachael Ray Magazine (that recently featured a green creamy pasta sauce), I couldn’t wait to throw together this mashup to create a super easy one-dish weeknight meal. This Tomato Basil Weeknight Pasta is an easy one to double, so if you have a bigger family or enjoy leftovers…I say, go for it! :)

Tomato Basil Weeknight Pasta on 100 Days of Real Food

Tomato Basil Weeknight Pasta

Tomato season is here, and the homegrown variety is the best! Click here to try an easy one-dish meal of Tomato Basil Weeknight Pasta.
4.8 from 9 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Print Recipe
Servings: 4 people

Ingredients
  

  • 8 ounces whole-wheat fettuccine noodles
  • 1 cup fresh basil leaves
  • 1 cup fresh spinach leaves
  • 1/2 cup freshly grated Parmesan cheese plus extra for garnish (if desired)
  • 1/4 cup broth (chicken or veggie)
  • 1/4 onion (quarter of one onion) peeled and roughly diced
  • 2 cloves garlic
  • 1/4 cup heavy cream
  • 1 tomato diced
  • 6 ounces fresh mozzarella balls (small) sliced in half (usually sold floating in water)
  • salt to taste
  • pepper to taste

Instructions
 

  • Cook pasta according to package directions.
  • In a food processor blend together the basil, spinach, Parmesan, broth, onion, and garlic until smooth.
  • Add the mixture to a large skillet, along with the cream, over medium heat. Cook while stirring until the mixture is heated through and thickens, 3 to 4 minutes. Toss in the cooked pasta and stir to combine. 
  • Mix in the diced tomatoes, mozzarella balls, salt, and pepper. Top with extra Parmesan (if using) and serve warm. 

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Tomato Basil Weeknight Pasta
Amount Per Serving
Calories 62 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 14mg1%
Potassium 144mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1495IU30%
Vitamin C 7.8mg9%
Calcium 34mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

Tomato Basil Weeknight Pasta on 100 Days of Real Food

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20 thoughts on “Tomato Basil Weeknight Pasta”

  1. Amazing recipe! My entire family loves this meal. My 2 year old is constantly asking for the “green pasta.”

  2. 5 stars
    Made this last night, using fresh basil. This was delicious! I have 5 kids so I doubled the recipe. We are eating the leftovers for lunch right now. I’ll be making this again.

  3. 5 stars
    Made this last night and the whole family loved it-including my 2 and 6 year old picky eaters.

    I ended up serving mine with BioNatures Whole Wheat Spaghettini (Hard to locate 100% Whole wheat fettuccine in my local grocer) and I think it made the final dish a little saucier which my whole family loves. I did find I had to add a bit more broth to my food processor to smooth up the sauce but other than that, I followed the recipe exactly! Will def make again! Thanks for sharing!

  4. I made this last night. My husband says he doesn’t like pesto but he ate this up! I loved it. Will definitely become a staple in our house.

  5. Michelle Hogan

    5 stars
    This was amazing! All 7 if us loved it! We were scraping the pot. I didn’t have fresh basil, so I added a little bit of store bought pesto. But it worked beautifully! Will definitely make this again!

  6. This looks so good, but I have tried looking for basil in bulk before to make pesto, etc., and have had no success. I have tried several grocery stores as well as the local farmers’ market. All I can find are expensive little packets with just a few leaves. Is there any substitute that would work for basil in this recipe and your other similar pesto recipes calling for lots of basil? I know it would definitely change the flavor some, but maybe there is some way to modify it?

    1. Michelle, I’ve found that you can buy basil plants at the grocery store for much cheaper than the little packets. Earthfare, Harris Teeter, even Food Lion carry them usually. This will give you all the basil you need for the recipe and then some! Added bonus– pot it and continue to grow more.

      1. Do you mean in the potted plant section of the store? I have looked in the produce section where there are fresh bunches of cilantro, parsely, etc., and never see it there, but I have never looked for a plant in a small pot, if that’s what you mean. I have Food Lion and Walmart where I live.

      2. Yes, exactly. The potted herbs are usually in and around the produce section. Food Lion should have it and I would expect Walmart to as well.

    2. Amy Taylor (comment moderator)

      And also, for future reference, basil is one of the easiest herbs to grow. Get a few plants established now and they will produce all season. Trim them back before they start to flower.

    3. Do you have Trader Joe’s near you? They sell large containers of both organic and non-organic basil.

      1. I don’t have a Trader Joe’s nearby, I have to drive 40 minutes to get there one way! I checked Food Lion, they only get sporadic shipments of the plants, and have no way to tell me when the next one will come in. I will check Walmart next time I go there. Thank you for the suggestions!

  7. 5 stars
    This looks AMAZING!!! I love that it is vegetarian (for me), but might add a little diced chicken for my husband and kids. Thanks!!!

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