.

1/3	Cup	Extra-virgin olive oil
1/4	Cup	Fresh italian parsely, chopped
1/4	Cup	Fresh basil, chopped
1/4	Cup	Fresh tarragon, chopped
2	Tbsps.	Fresh mint, chopped
2	Tbsps.	Fresh marjoram, chopped
2	Tbsps.	Fresh thyme, chopped
2	Tbsps.	Fresh sage, chopped
2	Tbsps.	Fresh rosemary, chopped
1/4	Tsp.	Black pepper, coarsely ground
1	Tsp.	Salt
2	Pkgs.(9 oz. each)	Fresh fettuccine
1/2	Cup	Freshly grated pecorino romano cheese
2	Medium	Tomatoes, peeled, seeded and chopped

• In a medium bowl, combine olive oil with herbs, salt and pepper; set aside.
• In a large saucepan, prepare pasta in boiling salted water.
• Drain pasta; return to saucepot. Add herb mixture; toss well. Add cheese and toss again.
• Spoon pasta into large serving bowl. Sprinkle chopped tomatoes over pasta to serve.

Makes 6 main-dish servings

Each serving: About 410 calories, 14 g. protein, 49 g carbohydrate, 18 g total fat (4 g saturated), 96 mg cholesterol, 535mg sodium