Title: Fresh Tomatoes with Fettucine
Categories: Vegetable Pasta
Yield: 4 Servings

5	md	Ripe tomatoes; diced (1.5#)
1	md	Red onion; chopped
1		Garlic clove; put thru press
3/4	c	Shredded fresh basil
1	c	Chopped parsley
1/3	c	Coarsely crumbled feta cheese
3	tb	Extra virgin olive oil
2	ts	Balsamic vinegar
	x	Salt and pepper (to taste)
1	lb	Fettucine
1/4	c	Chopped black olives; preferably oil cured (opt.)

Combine all except fettucine. Cook fettucine al dente and add to tomatoes. Top with olives, if desired. Serve warm, cold or at room temperature. Serves 8.

PER SERVING: 311 calories; 10g protein; 49g carbo; 3.2g fiber; 8.5g fat (2.4g saturated); 129mg sodium.

From: Jean Carper in "Eat Smart," USA WEEKEND, 8/11-13/95.

Typed by iRis gRayson.

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