Trattoria-Style Spinach Fettuccine
9 ounce package refrigerated spinach fettuccine
tablespoons chopped shallot or green onion (see TK note on taste panel sheet)
medium carrot, coarsely shredded (about 1/2 cup)
cup oil-packed dried tomatoes, drained and snipped
1 1/4 pound olive oil
medium (about 1-1/4 lb) red and/or yellow tomatoes, coarsely chopped (2 2/3 cups)
cup crumbled garlic and herb or peppercorn feta cheese (2 ounces)
- 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.
- 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 Facts(Trattoria-Style Spinach Fettuccine)
- Per serving:
- 311 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 72 mg chol.,
- 243 mg sodium,
- 44 g carb.,
- 2 g fiber,
- 4 g sugar,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet