Fettuccine with Creamy Red Pepper-Feta Sauce

Show: Episode:

Picture of Fettuccine with Creamy Red Pepper-Feta Sauce Recipe Photo: Fettuccine with Creamy Red Pepper-Feta Sauce Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 124 Reviews
Total Time:
37 min
Prep
12 min
Cook
25 min
Yield:
6 (1 cup) servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 to 3 garlic cloves, peeled and chopped
  • 1 (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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 124 reviews

  • on April 15, 2013

    Flag

    AMAZING! Why anyone would rate this less than 5 stars is beyond me! If I could I would give it more stars! This sauce is light and not overwhelming. Having a roasted pepper base made me a little hesitant, but it was great! I added chicken and sun-dried tomatoes, made it even better! Definitely a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 09, 2013

    Flag

    I'm an experienced home chef and I loved this recipe. I'm also a butter and cream sort of guy and this is a great, healthy alternative to a cream sauce. I too do not understand the 1 and 2 star ratings and comments that this is bland. It's very tasty.

    I read most of the other comments and started with the recipe as written except used the oil from my jar of sun-dried tomatoes to saute the onions. I made the sauce, tasted it and thought it was great. However, because I like to cook I made some changes. I added approx 3 ozs of sun-dried tomatoes, a bit more feta. an additional 1/4 cup of broth and approx 1/4 cup of sour cream.

    Note: I added the sour cream to offset the extra feta....... Lesson learned; if you don't increase the feta you won't need the sour cream. I also added more garlic and some red pepper flakes for heat because I just like it.

    Start with this recipe as written and see what you think then add whatever you like. Good job Ellie!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 16, 2012

    Flag

    This was very good with a few additions. Fried up 1 lb of hot sausage-set aside. Then fried the onions/garlic in the oil from some sun dried tomatoes. Added artichoke hearts and red roasted peppers-sauteed all-then added into a blender with the feta. Was thick-so added the chicken broth and some juice from the artichoke hearts until creamy. Added the sausage. Served over red roasted pepper fetticini-deliciouso!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
470
 
Carbohydrates
73 grams
 
Total fat
11 grams
 
Saturated fat
4.5 grams
 
Protein
18 grams
 
Fiber
10 grams
 
Sodium
1050 milligrams
 

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.