Fettuccine with Creamy Red Pepper Feta Sauce

The sauce is to die for. Make it a whole meal by adding chunks of sauteed chicken.

Yield:
4 - 1 cup servings
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 or 2 small fresh tomatoes, diced
  • 1 very small zucchini, diced
  • 2 or 3 shallots, diced
  • 2 to 3 garlic cloves, peeled and chopped
  • 1 (8-ounce) jar roasted red peppers, drained and chopped
  • 1/2 cup low-sodium chicken stock or vegetable stock
  • 1 cup crumbled feta cheese
  • 1/2 cup cream
  • 8 ounces fettuccine
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

DIRECTIONS:

  1. Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 6 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.
  2. Place mixture in the bowl of a food processor with stock and half of the feta. Process until combined and smooth, about 30 seconds.
  3. Add a little more oil or butter to the skillet. Saute the tomatoes, zucchini and shallots until ready, about 6 to 8 minutes. Turn element to lowest setting while the pasta finishes cooking.
  4. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and 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.

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