Fettuccine with Creamy Red Pepper-Feta Sauce

Vegetarian Easy prep15 mins total time50 mins servings6 ⨯ 1 cup calories470 addedMarch 2020

• 3 tablespoons olive oil
• 1 small onion, chopped
• 3 – 4 garlic cloves, peeled and chopped
• 2 cups red peppers, chopped
• 1 tomato, chopped
• (optional) 2 tablespoons fresh basil, chopped
• ½ cup low-sodium chicken stock
• 1 cup crumbled feta cheese
• 1 pound whole-wheat fettuccine
• salt
• black pepper, freshly ground
• Italian seasoning
• 2 tablespoons fresh parsley leaves, chopped

1. Preheat oven to 400°F. Coat the bottom of a glass pan with olive oil and add chopped onion, garlic, red peppers and tomato. Roast for 30-40 minutes, stirring occasionally. Remove from oven and cool slightly.
2. Place vegetables in a food processor along with basil, chicken stock and 2 tablespoons of feta. Process until smooth, about 30 seconds.
3. Cook pasta according to package directions. Drain, reserving ½ cup pasta water.
4. 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.
5. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Nutrition

calories470 total fat10g saturated fat4.5g total carbohydrates73g dietary fiber10g protein18g sodium1050mg