Soy Ginger Fettuccini with Parmesan and Tomato

This delightful dish marries traditional Italian fettuccini with a savory soy ginger chicken broth, fresh tomatoes, and a generous sprinkle of parmesan cheese. The umami notes of the broth enhance the noodles, while the tomatoes add a refreshing burst of flavor. Perfect for those seeking a balanced meal that combines the best of Italian and Asian influences.

Ingredients:

• 8 oz fettuccini
• 4 cups soy ginger chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup grated parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the fettuccini according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the soy ginger chicken broth and bring to a simmer. Let it simmer for 5 minutes to allow the flavors to meld.
4. Add the halved cherry tomatoes to the broth and cook for another 2-3 minutes until they soften slightly.
5. Toss the cooked fettuccini into the broth, stirring gently to combine and heat through.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated parmesan cheese and garnished with fresh basil.