Italian Recipes - Tratioria-Style Spinach Fettuccine

Ingredients                     

• 1 9-ounce package refrigerated spinach fettuccine

• 1 medium carrot

• 1 tablespoon olive oil

• 1 medium shallot or 2 green onions, chopped

• 4 red and/or yellow tomatoes, halved and sliced (2 cups)

• 1/4 cup oil-packed dried tomatoes, drained and snipped

• 1/2 cup crumbled garlic and herb or peppercorn

• feta cheese (2 ounces)

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Method:

1. Use kitchen shears to cut pasta strands in half. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover and keep warm.

2. Meanwhile, peel carrot. Using a sharp vegetable peeler, slice carrot lengthwise into wide, flat "ribbons." Set ribbons aside.

3. In a large skillet heat olive oil over medium heat. Add shallot or green onions; cook for 30 seconds. Stir in fresh tomatoes, dried tomatoes, and carrot ribbons. Cover and cook for 5 minutes, stirring once.

4. Spoon tomato mixture over cooked pasta; toss gently. Sprinkle individual servings with feta cheese.