Taste of Home
Mediterranean Fettuccine
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
This wonderful Mediterranean entree is quick and easy to prepare—and makes an impressive main course or side. —Elise Ray, Shawnee, Kansas
Ingredients
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1/2 cup vegetable broth
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8 sun-dried tomatoes (not packed in oil), halved
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6 ounces uncooked fettuccine
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1 medium sweet yellow pepper, thinly sliced
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1 medium sweet red pepper, thinly sliced
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1 cup chopped green onions
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1 tablespoon olive oil
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2 garlic cloves, minced
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10 Greek olives, pitted and coarsely chopped
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1/4 cup minced fresh basil
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1 tablespoon capers, drained
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1 teaspoon dried oregano
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1 package (4 ounces) crumbled feta cheese
Directions
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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.
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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.
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3.
Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat.
Nutrition Facts
1-1/2 cups: 331 calories, 12g fat (4g saturated fat), 15mg cholesterol, 854mg sodium, 44g carbohydrate (6g sugars, 6g fiber), 14g protein.
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