Fettuccine Vegetable Toss

For busy weeknight meals, toss together pasta, vegetables, and cheese. When refrigerated pasta isn't available, cook dried pasta.

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  • Makes: 4 servings
  • Start to Finish: 20 mins

Fettuccine Vegetable Toss

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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.

From the Test Kitchen

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.

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Nutrition Facts (Fettuccine Vegetable Toss)

  • Per serving:
  • 311 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 73 mg chol. ,
  • 250 mg sodium ,
  • 44 g carb. ,
  • 2 g fiber ,
  • 13 g pro.
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