Cut fettuccine strands in half.
Cook the pasta according to package directions and drain.
In a large skillet cook green onion in hot oil over medium heat for 30 seconds.
Stir in fresh tomatoes, carrot, pepper, and dried tomato.
Cook covered for 5 minutes, stirring once.
Spoon tomato mixture over cooked pasta; toss gently.
Sprinkle individual servings with cheese.
Each serving provides: An excellent source of Vitamin A and Vitamin C and a good source of potassium and fiber.
Recipe courtesy of the American Institute for Cancer Research (AICR). This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.