I will post the recipe, but before I do, I must add, I never follow a recipe word for word. I like to personalize it to match our family's likes and disklikes. I will start by saying, I couldn't find spinach fettucine! Too bad, so sad right? I got tri color penne instead and it tasted just dandy, and I couldn't help but think, we added a few veggies with the different color pasta right? :)
Also, I didn't get the oil packed dried tomatoes, why? Because well, I will admit, I don't know what those are and I didn't want to search for them! :) Poof, be gone! Ha!!
Ok, moving on, here is the recipe:
Lucky for me, it's one I can look up online, instead of typing it all out from the one I printed! VOILA! ENJOY!
Trattoria-Style Spinach Fettuccine
Makes: 4 servings
Start to Finish 18 mins
- 1 9 ounce package refrigerated spinach fettuccine
- 2 tablespoons chopped shallot or green onion
- 1 tablespoon olive oil
- 4 red and/or yellow tomatoes, chopped (2 cups)
- 1 medium carrot, finely chopped
- 1/4 cup oil-packed dried tomatoes, drained and snipped
- 1/2 cup crumbled garlic and herb feta cheese or peppercorn feta cheese (2 ounces)
Using kitchen shears, cut fettuccine in half crosswise. Cook the pasta according to package directions. Drain; return pasta to hot pan.
Meanwhile, in a large skillet cook shallot in hot oil over medium heat for 30 seconds. Stir in fresh tomatoes, carrot, and dried tomatoes. Cook, covered, for 5 minutes, stirring once. Spoon tomato mixture over cooked pasta; toss gently. Sprinkle each serving with feta cheese.