Fettuccine with Creamy Red Pepper-Feta Sauce
Fettuccine with Creamy Red Pepper-Feta Sauce
- Level: Easy
- Yield: 6 (1 cup) servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 4.5 grams
- Sodium
- 1050 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 10 grams
- Protein
- 18 grams
- Total: 37 min
- Prep: 12 min
- Cook: 25 min
- Level: Easy
- Yield: 6 (1 cup) servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 470 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 4.5 grams
- Sodium
- 1050 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 10 grams
- Protein
- 18 grams
- Total: 37 min
- Prep: 12 min
- Cook: 25 min
Ingredients
2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
One 16-ounce jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
Directions
- Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute 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 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
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Tamara C.
This was awesome. I was worried about whether my mom would like it since the main ingredient is peppers but she ate it all. Definitely a keeper.
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