Trattoria-Style Spinach Fettuccine
This fettuccine recipe is the type of soulful pasta dish that neighborhood trattorias take pride in serving. It tosses intensely flavored double-tomato sauce with tangy feta cheese for a dinner that demands a red-checked tablecloth and candles.
Ingredients
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1 9-ounce package refrigerated spinach fettuccine
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2 tablespoons chopped shallot or green onion (see TK note on taste panel sheet)
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1 medium carrot, coarsely shredded (about 1/2 cup)
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1/4 cup oil-packed dried tomatoes, drained and snipped
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1 tablespoon olive oil
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4 medium (about 1 1/4 lb.) red and/or yellow tomatoes, coarsely chopped (2 2/3 cups)
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1/2 cup crumbled garlic and herb or peppercorn feta cheese (2 ounces)
Directions
1.
Using kitchen scissors, cut the stack of fettuccine strands in half crosswise (for easier eating.) Cook the pasta according to package directions; drain. Return pasta to hot pan.
2.
Meanwhile, in a large skillet cook shallot and carrots in hot oil over medium heat for 1 to 2 minutes, or until just tender. Stir in fresh and dried tomatoes; cook 1 to 2 minutes or until heated through. Spoon tomato mixture over cooked pasta; toss gently. Sprinkle individual servings with cheese.
Nutrition information
Calories 311, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 72 mg, Sodium 243 mg, Carbohydrate 44 g, Total Sugar 4 g, Fiber 2 g, Protein 13 g. Daily Values: Vitamin A 0%, Vitamin C 53%, Calcium 13%, Iron 20%. Exchanges: Starch 3, Medium-Fat Meat .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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