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Fettuccine with Creamy Red Pepper-Feta Sauce Recipe

Fettuccine with Creamy Red Pepper-Feta Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (124)

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Average Rating:

Total Reviews: 124

Showing 71-80 of 124

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  • on April 14, 2008

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    This was a simple and very tasty dish. I added few grilled prawns and chopped fresh spinach and I really enjoyed it. It was a complete meal in a bowl. Thanks Ellie:

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  • on April 13, 2008

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    This recipe was very disappointing! The red peppers were overpowering in the sauce, the texture was odd, and the flavors did not mesh well. My husband took one bite, and left the rest on his plate, and he is by no means a picky eater. I have tried many dishes from this show, and enjoyed most of them. This one, I did not care for at all. Other than what we tasted, had to throw the rest out.

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  • on April 08, 2008

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    This was fantastic, if you don't like this you did something wrong. Just follow the receipe. GREAT

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  • on April 08, 2008

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    Tried this dish tonight for the first time. It is definitely a keeper. So quick and easy, simple dish using a few pantry staples. I used a little bit extra garlic (we like garlic in this house. Delicious. some of the reviews here have said it was too salty because of the feta. I thought it tasted great but feta can taste different depending where it was produced. Ask the cheese man at your grocer for a sample before you buy. Also don't forget to add pasta water to the sauce. It will definitely stick to the pasta without a problem by adding the starchy water. We added a few sauteed shrimp. Yum! Thanks again Ellie!

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  • on April 06, 2008

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    My husband and I love this recipe. It is quick to make and tastes great. It is a fairly guilt-free way to eat pasta. I typically use a little less onion than what the recipe calls for, and I found that adding some of the pasta water to the sauce really helps smooth it out. Sometimes we add sliced olives too, which compliment the feta nicely.

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  • on April 05, 2008

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    Loved this recipes. it was so simple. I would use more garlic next time but great the way it was.

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  • on April 05, 2008

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    Loved this dish.

    For those who says the balance is off, I'm wondering what brand of Feta you used. All Feta is not equal. Lots of countries make feta. Comparatively, French Feta is milder for example than Greek or Bulgarian Feta, etc. There's also an issue of how much goat's milk and how much sheep's milk was used in one or another brand. You should taste the cheese before using it so that you know you like one particular feta cheese over another. Skip the one that is too bland for your taste and I think you'll enjoy this recipe.

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  • on April 02, 2008

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    I found this recipe to be exceptionally bland. Despite all the flavor components it came up lacking, big time. I won't make it again.

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  • on March 24, 2008

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    This was pretty awful-very disappointing!

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  • on March 09, 2008

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    I used reduced fat feta & added some grilled shrimp over the top. This was a hit with my friends.

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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
 
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