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In a large bowl, mix the grated tomatoes with the onion, shredded basil, lemon juice, olive oil, garlic, balsamic vinegar and thyme and season with salt and pepper. Let stand for 20 minutes.
Cook the fettuccine in a large pot of boiling salted water until al dente; drain. Add the fettuccine to the sauce and toss. Garnish with the cherry tomatoes and basil sprigs. Serve with Parmesan.
Calories 390 kcal, Total Fat 5.6 mg, Saturated Fat 0.6 mg