Fettuccine Vegetable Toss

• 1 (9 ounce) packagerefrigerated spinach fettuccine
• 1 tablespoon extra virgin olive oil
• 2 green onions, chopped
• 4 tomatoes, chopped (a mix of red and yellow, about 2 cups)
• 1 medium carrot, finely chopped
• 14 cup sun-dried tomato packed in oil, drained and snipped
• 12 cup crumbled feta cheese (garlic-and-herb, peppercorn feta cheese, or plain feta cheese)

1. Cook the pasta according to package directions and drain.
2. Return the pasta to the hot pan.
3. Meanwhile, in a large nonstick skillet, heat olive oil over medium heat.
4. Add green onions; cook 30 seconds.
5. Stir in fresh tomatoes, carrot, and dried tomatoes.
6. Cover and cook for 5 minutes, stirring once.
7. Spoon tomato mixture and feta cheese over cooked pasta; toss gently and serve.
8. Enjoy!

extra virgin olive oil, green onions, tomatoes, carrot, tomato, feta cheese

Taken from www.food.com/recipe/fettuccine-vegetable-toss-184916 (may not work)