Garbage Pasta: Roasted Carrot & Tomato Fettuccine

Plate of pasta with carrots and tomatoes
Fettuccine pasta tossed with roasted, caramelized carrots and tomatoes, a drizzle of olive oil, and fresh Parmesan. It’s a simple meal, easy to throw together on a busy night, but the flavors and textures have surprising depth. I first ate this delicious pasta dish at the home of dear friends Jim and Cathy in Orlando. They affectionately called it “garbage pasta” perhaps for the eclectic mixture of shapes and colors! But I promise it tastes nothing like garbage!

carrots and tomatoes on sheet pans waiting to be roasted

You just slice tomatoes, then thinly slice carrots and gently toss the veggies with olive oil.

roasted tomatoes and carrots on sheet pans

Next, spread tomatoes and carrots on foil covered sheet pans. Sprinkle parmesan cheese over the tomato slices, then broil veggies just until carrots begin to caramelize.

pasta tossed with roasted tomatoes and carrots

Cook the pasta, then toss with veggies and sprinkle with parmesan cheese. These Parmesan roasted carrots and tomatoes will not only give you a tasty dinner, but a healthy meal that’s brimming with Vitamin A, Vitamin C, potassium, Vitamin K, antioxidants and Vitamin B6. Delish!

plate of pasta tossed with carrots, tomatoes, parmesan

This is a vegetarian recipe, but you could easily add chicken or another protein. Fettuccine with roasted carrots & tomatoes (aka Garbage Pasta) is a favorite pasta recipe for us. We hope you’ll like it too.



Don’t forget to pin this recipe for later recipe! You can also follow us on Pinterest here!

Yield: 6 servings

Garbage Pasta

Parmesan roasted carrots and tomatoes tossed with olive oil and fettuccine.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 8 Roma tomatoes
  • 2.5 pounds whole carrots
  • 1 pound fettuccini pasta
  • 1 cup grated Parmesan cheese
  • ¼ cup Extra Virgin Olive Oil


 Core tomatoes and slice into ½ inch slices.

Peel carrots and thinly slice.

Toss tomatoes and carrots gently with olive oil.

Cover half sheet pans with foil or parchment paper and spread tomatoes and carrots on pans.

Sprinkle ½ cup parmesan cheese over tomato slices.

Broil vegetables on high for about 20 minutes until carrots begin to caramelize.


Cook pasta according to directions on box. 

Drain water from pasta and toss with carrots and tomatoes.

Sprinkle with remaining ½ cup parmesan cheese. Serve hot.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 377 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 14mg Sodium: 418mg Carbohydrates: 50g Fiber: 8g Sugar: 10g Protein: 12g
Tried this recipe and loved it? Rate it!

You may also like these other tasty recipes: 

Bowl of tortilla soup with vegetables

peaches with cobbler topping

White bowl with creamy potato, sausage & kale soup


originally posted 9/4/18

Please follow and like us:

Leave a Reply

Please rate*

Your email address will not be published. Required fields are marked *