RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2156
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| Recipe Name: |
Fettuccine with Creamy Red Pepper-Feta Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-01
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
12.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.36
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
2 Tablespoons parsley, flat-leaf chopped
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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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| Nutrition per Serving: |
| Calories: |
378 |
Total Carbs: |
61.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.6 |
Fat: |
10.6 |
Protein: |
14.63 |
| Fiber: |
0.08 |
Sodium: |
0.92 |
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