Spinach Fettuccine

Preparation Time: 20 minutes
9 ounce package refrigerated spinach fettuccine 2 tablespoons green onion 1 tablespoon olive oil 4 red tomatoes, chopped 1 medium carrot, finely chopped 1 cup yellow bell pepper, chopped ¼ cup oil-packed dried tomatoes, drained ½ cup crumbled garlic and herb feta cheese
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.
Serves: 4
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 308 Total Fat: 9.8g Saturated Fat: 3.0g % of Calories from Fat: 28% % of Calories from Saturated Fat: 9%		Protein: 14g Carbohydrates: 44g Cholesterol: 61mg Dietary Fiber: 4.5g Sodium: 259mg
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.
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