I needed to make something quick and easy tonight, but I was in the mood to try something new. Luckily, I had the ingredients on hand for a recipe I’ve wanted to try for a few weeks, and it did not disappoint. It was creamy and comforting (without the guilt accompanying the use of actual cream) and, while it doesn’t matter much to the people in my house, it was also very aesthetically-pleasing. Although it didn’t knock my socks off, it definitely was good, and it gets a 4 out of 5 fork salute from me. I will, for sure, be making this again. It is perfect for a quick, healthy, throw-together meal on a busy night or a night where I’m feeling less motivated than usual.
Fettuccine with Creamy Red Pepper-Feta Sauce- Courtesy of Ellie Krieger : Food Network
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:
1. Heat the oil in a heavy skillet over medium-high heat.
2. Saute onion and garlic until soft, about 10 minutes.
3. Add roasted peppers and saute until heated through.
4. Remove from heat and let cool slightly.
5. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta.
6. Process until combined and smooth, about 30 seconds.
7. Cook pasta according to package directions.
8. Drain, reserving 1/2 cup pasta water.
9. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta.
10. Season with salt and pepper, to taste.
11. Divide among pasta bowls.
12. Sprinkle with parsley and remaining feta cheese.
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