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Mediterranean Fettuccine Recipe
Mediterranean Fettuccine Recipe photo by Taste of Home

Mediterranean Fettuccine Recipe

Read Reviews (2)
4.5 2
Publisher Photo
“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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat. Yield: 4 servings.
Originally published as Mediterranean Fettuccine in Light & Tasty December/January 2006, p63

Nutritional 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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Mediterranean Fettuccine(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 24, 2010

I'm rating this as a good recipe. It probably is better then my rating because of the ingredients I used. I didn't have fresh basil so I used dried and I used whole wheat fettuccine which the taste is certainly not the same as white pasta but it's healthier.

MY REVIEW
Reviewed Jan. 17, 2010

This was a very tasty, not too difficult meal to make. I don't care for Greek olives or sun-dried tomatoes, so I used regular black olives and cherry tomatoes (halved). I also forgot to get fresh basil, so I substituted 1 Tbsp dried basil. I added the tomatoes right at the end, so as not to make them too mushy. I loved the result and so did my guest! This will definitely become one of my regulars!!

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