Fettuccine Vegetable Toss |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fettucini, with sun dried tomatoes and feta cheese! If you like, you can substitute another cheese for the feta and make it a whole other dish! Or add chicken or beef for meat eaters. Adapted from BH&G magazine. Ingredients:
1 (9 ounce) package refrigerated spinach fettuccine |
1 tablespoon extra virgin olive oil |
2 green onions, chopped |
4 tomatoes, chopped (a mix of red and yellow, about 2 cups) |
1 medium carrot, finely chopped |
1/4 cup sun-dried tomato packed in oil, drained and snipped |
1/2 cup crumbled feta cheese (garlic-and-herb, peppercorn feta cheese, or plain feta cheese) |
Directions:
1. Cook the pasta according to package directions and drain.
2. Return the pasta to the hot pan.
3. Meanwhile, in a large nonstick skillet, heat olive oil over medium heat.
4. Add green onions; cook 30 seconds.
5. Stir in fresh tomatoes, carrot, and dried tomatoes.
6. Cover and cook for 5 minutes, stirring once.
7. Spoon tomato mixture and feta cheese over cooked pasta; toss gently and serve. Enjoy!
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