Photo: Fettuccine with Creamy Red Pepper-Feta Sauce Recipe
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
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By LARAFMAGIC
FLORIDA
on January 11, 2012
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Great recipe! I always prepare a recipe according to the authors directions. It turned out wonderful. Now to change things a bit I roasted a can of artichoke hearts with 3 cloves of garlic, then added them to the food processor, along with 1/2 cup of roasted pine nuts! I
also used "FAT-FREE" Feta cheese and I must say! It took Ellie's recipe over-the-top!
By bdc9
on January 02, 2012
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Excellent Recipe. Added a few sun dried tomatoes, mild sausage, and asparagus. Would cook it again.
By robin in CA
on November 10, 2011
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I thought this was delicious. And simple, healthy and quick! This will be added as a staple in my kitchen. I used a mild feta and added toasted pine nuts on top.
Read all 117 reviews