FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Potatoes, Rice, Pasta, etc.Pasta 'A' to 'L' pg 1FETTUCCINE RECIPES >>>>> >  Fettuccine with Creamy Red Pepper Sauce

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

FETTUCCINE WITH CREAMY RED PEPPER SAUCE

 

An ultracreamy pasta dish that's packed with flavor, is good for you, and takes only about 15 minutes to get on the table might sound too good to be true. But here you have it. Whip it up and be amazed.
Serves 6
Serving Size 1 1/4 Cups



Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped (about 1 cup)
• 2 large cloves garlic, coarsely chopped (about 2 teaspoons)
• One 16-ounce jar roasted red peppers, drained, rinsed, and chopped
• 1/2 cup low-sodium chicken broth
• 1 cup crumbled feta cheese (6 ounces)
• One 16-ounce box whole-wheat fettuccine
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh flat-leaf parsley


Directions
Heat the oil in a medium heavy skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted peppers and cook, stirring a few times, until heated through. Remove from the heat and let cool slightly.

Transfer the red pepper mixture to a food processor, add the broth and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds.

Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water. Toss the pasta with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper. Divide among 6 pasta bowls. Sprinkle with the parsley and reserved feta and serve.


Nutrition
Per Serving: Calories 445; Total Fat 11g (Mono 5g, Poly 1g, Sat 4.5g); Protein 17g; Carb 70g; Fiber 10g; Chol 22mg; Sodium 810mg
Excellent Source Of: Calcium, Copper, Fiber, Iron, Magnesium, Manganese, Niacin, Phosphorus, Protein, Riboflavin, Selenium, Thiamin, Vitamin C, Vitamin K
Good Source Of: Folate, Pantothenic Acid, Vitamin B6, Vitamin C, Zinc

 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.