Fettuccine with Creamy Red Pepper-Feta Sauce
Joseph and I love to have the ingredients around for this pasta from Ellie Krieger because it’s fast, easy, relatively healthy, and the ingredients keep for a little while so you don’t need to make it right away. In fact, we got the ingredients before our trip to Europe a few weeks ago and didn’t make it until last night. I guess if you have to buy parsley, you might need to make it a little sooner. That’s the beauty of growing your own herbs! No more finding small packages of overpriced herbs that have slipped and been forgotten under all your other produce in the fridge and spoiled.
Fettuccine with Creamy Red Pepper-Feta Sauce
Adapted from Ellie Krieger
Serves 6
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 the onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.
- Place the roasted red pepper mixture in a food processor with the stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds.
- Cook the pasta. Drain, reserving 1/2 cup pasta water.
- Toss the pasta with the sauce, adding the pasta water bit by bit if extra moisture is needed. Season with salt and pepper, to taste. Divide among pasta bowls and sprinkle with parsley and the remaining feta cheese.
