Ingredients Jump to Instructions ↓

  1. 1 9-ounce package refrigerated spinach fettuccine

  2. 1 medium carrot

  3. 1 tablespoon olive oil

  4. 1 medium shallot or 2 green onions, chopped

  5. 4 red and/or yellow tomatoes, halved and sliced (2 cups)

  6. 1/4 cup oil-packed dried tomatoes, drained and snipped

  7. 1/2 cup crumbled garlic and herb or peppercorn feta cheese (2 ounces)

Instructions Jump to Ingredients ↑

  1. Method : Use kitchen shears to cut pasta strands in half. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover and keep warm. Meanwhile, peel carrot. Using a sharp vegetable peeler, slice carrot lengthwise into wide, flat "ribbons." Set ribbons aside. In a large skillet heat olive oil over medium heat. Add shallot or green onions; cook for 30 seconds. Stir in fresh tomatoes, dried tomatoes, and carrot ribbons. Cover and cook for 5 minutes, stirring once. Spoon tomato mixture over cooked pasta; toss gently. Sprinkle individual servings with feta cheese.


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