Recipe time!

Well, we tried a new recipe tonight. I get SO excited when it's a good one, also, it's no coincidence that Kelly is doing a SUYL link up of main dishes, so I must add this to her rapidly growing list!

It's called:
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!

YUMMO!!!!

Trattoria-Style Spinach Fettuccine

Makes: 4 servings

Start to Finish 18 mins

 

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Ingredients

• 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)

Directions

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.