1. Cook pasta in a saucepan, following packet directions, until just tender.
2. Meanwhile, combine tomato, mushroom, rocket and olives in a bowl. Drain pasta and return to pan. Stir in oil.
3. Toss until pasta is well coated. Add tomato mixture and 1 cup COON Pasta Shredded Cheese. Toss to combine. 4. Season with salt and pepper.
5. Spoon pasta into serving bowls. Sprinkle with remaining COON Pasta Shredded Cheese
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
400g fettuccine
500g ripe Roma tomatoes, diced
150g button mushrooms, sliced
100g baby rocket leaves
3/4 cup pitted kalamata olives
1/3 cup extra-virgin olive oil
1 1/2 cups COON Pasta Shredded Cheese
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