Fettuccine Vegetable Toss
Ingredients
- 1 9 oz. package refrigerated spinach fettuccine
- 1 Tbs. olive oil
- 1 green onion, chopped
- 4 red and/or yellow tomatoes, chopped (2 C.)
- 1 medium carrot, finely chopped
- 1/4 C. oil-packed dried tomatoes, drained and snipped
- 1/2 C. crumbled garlic-and-herb feta cheese, peppercorn feta cheese, or plain feta cheese (2 oz.)
Directions
Cook the pasta according to package directions and drain. Return the pasta to hot pan. Meanwhile, in a large skillet, heat olive oil over medium heat. Add green onion; cook 30 seconds. Stir in fresh tomatoes, carrot, and dried tomatoes. Cover and cook for 5 minutes, stirring once. Spoon tomato mixture and feta cheese over cooked pasta; toss gently.
Yield: 4 Servings.
Note: If refrigerated spinach fettuccine isn't available at your supermarket, you can substitute 6 to 8 oz. dried spinach
