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

Cook pasta as directed, drain. Return pasta to pan.

In a large skillet over medium heat, heat oil. Add 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 pasta, toss gently.

Submitted by: Sherry Monfils