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Mediterranean Fettuccine Recipe

Mediterranean Fettuccine Recipe

“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. YIELD: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

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.

Nutritional Facts

1-1/2 cup: 331 calories, 12g fat (4g saturated fat), 15mg cholesterol, 854mg sodium, 44g carbohydrate (6g sugars, 6g fiber), 14g protein.

Reviews for Mediterranean Fettuccine

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MY REVIEW
TanyaVDB User ID: 2515758 146230
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
Mammastecih User ID: 4765834 114936
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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Wine Pairings

Light-Bodied White Wine

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