Fettuccine Vegetable Toss
For busy weeknight meals, toss together pasta, vegetables, and cheese. When refrigerated pasta isn't available, cook dried pasta.
Ingredients
-
1 9-ounce package refrigerated spinach fettuccine
-
1 tablespoon olive oil
-
1 green onion, chopped
-
4 red and/or yellow tomatoes, chopped (2 cups)
-
1 medium carrot, finely chopped
-
1/4 cup oil-packed dried tomatoes, drained and snipped
-
1/2 cup crumbled garlic-and-herb feta cheese, peppercorn feta cheese, or plain feta cheese (2 ounces)
Directions
1.
Cook the pasta according to package directions and drain. Return the pasta to hot pan.
2.
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. Makes 4 servings.
Test Kitchen Tip
If refrigerated spinach fettuccine isn't available at your supermarket, you can substitute 6 to 8 ounces dried spinach or plain fettuccine.
Dietary Exchanges
2 starch, 3 vegetable, 1-1/2 fat.
Nutrition information
Calories 311, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 73 mg, Sodium 250 mg, Carbohydrate 44 g, Fiber 2 g, Protein 13 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Udon Noodles with Tofu
An Asian-style dressing is tossed with the tofu, vegetables and noodles in this vegetarian meal. And it's quick--just 25 minutes to prepare.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
