A variety of colorful and sweet small tomatoes are perfect for this pasta. In addition to cherry tomatoes, look for tiny grape tomatoes and small yellow pear tomatoes.
Parmigiano-Reggiano is an Italian Parmesan cheese that has been aged for at least 2 years. As a result, this cheese has a superb, melt-in-your-mouth texture and a rich flavor. The rind is marked with the words “Parmigiano-Reggiano.”
Six ounces of dry fettuccine can be used in place of the refrigerated fettuccine. Cook the dry pasta as directed on the package.
Two medium tomatoes, coarsely chopped, can be used in place of the cherry tomatoes.
Serve this vegetable-rich fettuccine with crusty Italian bread and with romaine tossed with a little red wine vinaigrette.
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