1 (9 oz pkg) refrigerated spinach fettuccine
1 tbsp. olive oil
1 green onion, chopped
2 red tomatoes, chopped
2 yellow tomatoes, chopped
1 carrot, finely chopped
1/4 cup oil-packed dried tomatoes, drained, snipped
1/2 cup crumbled garlic and herb feta cheese

Cook pasta as directed, drain. Return pasta to pot. In a large skillet over medium heat, add oil and green onions, cook 30 seconds. Stir in fresh tomatoes, carrot and dried tomatoes.

Cover, cook for 5 minutes. Spoon tomato mix and feta cheese over cooked pasta. Toss gently.

Submitted by: Sherry Monfils