Almost Totally Tomatoes
This showy main-course pasta salad gets its visual impact from a mix and match of tomato shapes and colors. Serve with grilled or toasted Italian focaccia drizzled with olive oil.
Ingredients
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1 9-ounce package fresh fettuccine, preferably spinach
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1 tablespoon olive oil
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1 tablespoon lemon juice
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2 tablespoons grated Parmesan cheese plus extra for sprinkling
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2 tablespoons chopped oil-packed sun-dried tomatoes
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2 tomatillos, thinly sliced
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1 plum tomato, diced
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1 heirloom tomato, cubed
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1 cup grape tomatoes
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1 cup cherry tomatoes
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1 cup pear tomatoes
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Sun-dried tomato vinaigrette as desired
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1/2 cup pumpkin seeds
Directions
1.
Cook fettuccine according to package directions. Drain, rinse under cold water and drain again. Put into large bowl, and toss with oil, lemon juice, 2 tablespoons Parmesan cheese and sun-dried tomatoes.
2.
Combine tomatillos and all fresh tomatoes in large mixing bowl, and toss with vinaigrette. Arrange pasta in individual bowls, top with tomatoes, and sprinkle with pumpkin seeds and remaining Parmesan cheese. Serve.
Nutrition information
Calories 310, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 45 mg, Sodium 60 mg, Carbohydrate 48 g, Fiber 4 g, Protein 12 g, Sugars 3 g
Percent Daily Values are based on a 2,000 calorie diet
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