Fettuccine With Red Pepper-Feta Sauce
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| Sun, 01-21-2007 - 6:31pm |
I made this for dinner this evening. The feta adds a bit of bite to the sauce which was nice. Definitely not your typical red sauce for pasta. I didn't use the whole wheat pasta. And it was just DH and I for dinner for I made the sauce with about a 1/2 lb of pasta and a 12 oz jar of peppers.
Fettuccine with Creamy Red Pepper-Feta Sauce
Ingredients:
2 Tbsp olive oil
1 small onion, chopped
2 to 3 cloves of garlic, peeled and chopped
1 (16 oz) jar roasted red peppers (packed in water), drained and chopped
½ cup low sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6 oz block
1 lb whole wheat fettuccine
Salt and freshly ground black pepper
1 Tbsp chopped fresh parsley leaves
Directions:
Heat the oil in a heavy skillet over medium high heat. Sauté onion and garlic until soft, about 10 minutes. Add roasted red peppers and sauté until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 Tbsp of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving ½ cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely the pasta. Season with salt and pepper, to taste. Sprinkle with parsley and remaining feta cheese.
Nutrition:
Calories: 335, Carbohydrates, 52 grams, Saturated Fat 3.5 grams, Fiber 7 grams, total fat 8 grams, Protein 13 grams, Sodium 609 milligrams
| Mon, 01-22-2007 - 10:38am |
