Spinach Fettuccine with Fresh Tomato and Basil
4 large tomatoes, cored, seeded & diced
Freshly grated Parmesan cheese
2 tbsp fruity olive oil
1/2 tsp salt
1/4 tsp black pepper
1 lb. green fettuccine, cooked & drained well
1/2 cup coarsely chopped fresh basil
1 clove garlic, peeled & minced
Place still warm fettuccine in a large shallow bowl. Mix tomatoes, basil, garlic, olive oil, salt & pepper in a medium bowl; taste for spices & adjust as needed. Pour over fettuccine & toss gently to mix. Serve at once with a bowl of Parmesan cheese. Thanks to Angela Ross and Jean Anderson.
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