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Mediterranean Fettuccine

Mediterranean Fettuccine
“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.
4 ServingsPrep/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
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 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 peppers and
  • onions in oil for 3-4 minutes or until tender. Add garlic; cook 1
  • minute longer. 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 cheese and
© Taste of Home 2013

2 of 2

Mediterranean Fettuccine (continued)

Directions (continued)

  • pepper mixture; toss to coat. Yield: 4 servings.
Nutrition Facts: 1-1/2 cups equals 331 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 854 mg sodium, 44 g carbohydrate, 6 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013