Wednesday, April 1, 2009

Fettuccine with Creamy Red Pepper & Feta Sauce

Last night I tried out this recipe on my ever willing taste-tester, Z. :) He says thumbs up, just add some salt & pepper! :)


  • 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


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.

**If you don't have a food processor, a blender works just fine!**


Lacey said...

This sounds delicious! I'm going to try this out over the weekend for sure!

Lindsey said...

Oh my word, this looks amazing!!

Anonymous said...

Yum, yum, yum. I've been wanting pasta. Thanks for the inspiration. I figure that as long as it is inspiring enough, it has got to be healthy enough to be worth it, right? ;-)

C said...

haha you're exactly right! When it looks pretty, the calories don't count! :)