Mediterranean Fettuccine Recipe

4.5 2 4
Mediterranean Fettuccine Recipe
Mediterranean Fettuccine Recipe photo by Taste of Home
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Mediterranean Fettuccine Recipe

Read Reviews
4.5 2 4
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL 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.
Originally published as Mediterranean Fettuccine in Light & Tasty December/January 2006, p63

Nutritional Facts

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

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

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Reviews forMediterranean Fettuccine

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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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