Ingredients

• 1  9-ounce package refrigerated spinach fettuccine
• 2  tablespoons chopped shallot or green onion (see TK note on taste panel sheet)
• 1  medium carrot, coarsely shredded (about 1/2 cup)
• 1/4  cup oil-packed dried tomatoes, drained and snipped
• 1  tablespoon olive oil
• 4  medium (about 1 1/4 lb.) red and/or yellow tomatoes, coarsely chopped (2 2/3 cups)
• 1/2  cup crumbled garlic and herb or peppercorn feta cheese (2 ounces)

Directions

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.