SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
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.