Fettuccine Vegetable Toss

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.

• Ready In: 30 mins
• Serves: 4

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!