Mediterranean Fettuccine
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
“This wonderful entree is quick and easy to prepare,” confirms Elise Ray of Fairway, Kansas. The Mediterranean dish makes an impressive main course or side.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1/2 cup vegetable broth
- 8 sun-dried tomatoes (not packed in oil), halved
- 6 ounces uncooked fettuccine
- 1 medium sweet yellow pepper, thinly sliced
- 1 medium sweet red pepper, thinly sliced
- 1 cup chopped green onions
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 10 Greek olives, pitted and coarsely chopped
- 1/4 cup minced fresh basil
- 1 tablespoon capers, drained
- 1 teaspoon dried oregano
- 1 package (4 ounces) crumbled feta cheese
Directions:
In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside.
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the peppers, onions and garlic in oil for 3-4 minutes or until tender. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.
Drain fettuccine; place in a large serving bowl. Add the feta cheese and pepper mixture; toss to coat. Yield: 4 servings.