3/4 lb. fettucini or spaghetti

DRESSING:

1/3 c. extra virgin olive oil
1 clove garlic, minced
Salt & freshly ground black pepper, to taste
6-8 tbsp. chopped fresh basil
1/2 c. minced parsley
2 tbsp. chopped green onions or 1/4 med. red onion, sliced
3 tomatoes, diced

1. Combine oil, garlic, salt and pepper in bowl, mixing well.

2. Add basil, parsley, onions and tomatoes. Set aside for 30 minutes for flavors to blend.

3. In boiling salted water, cook fettucini according to package directions or until al dente. Drain well.

4. Toss with dressing. Serve immediately.

Good served with: Broccoli fish or chicken, asparagus and a raspberry tart for dessert.

Tips: Do not make dressing too far in advance or chopped basil leaves may darken. For an interesting taste treat, substitute whole wheat spaghetti for the fettucini. Cook 15 minutes in boiling salted water. Drain well.