Fettuccini with Salsa Cruda and Feta

Ingredients

• Whole wheat pasta

  Dry

  5 ⅓ oz or 151g

• Tomatoes

  Red, ripe, raw, year round average

  1 ⅔ medium whole or 205g

• Basil

  Fresh

  ⅓ cup leaves, whole or 8g

• Olives

  Ripe, canned (small-extra large)

  ³⁄₁₆ cup or 22g

• Feta cheese

  ⅓ cup, crumbled or 50g

• Onions

  Raw

  ³⁄₁₆ small or 12g

• Pepper

  Spices, black

  ⅓ dash or 0.03g

• Olive oil

  Salad or cooking

  ⅔ tbsp or 9g

Directions

1. Chop onion, olives, basil, tomato and crumble cheese.
2. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
3. In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
4. Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.