Mediterranean Fettuccine

Name: Mediterranean Fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Greek Dinner Recipes, Greek Recipes, Greek Vegetarian Recipes
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

This wonderful Mediterranean entree is quick and easy to prepare—and makes an impressive main course or side. —Elise Ray, Shawnee, Kansas

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 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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Originally published as Fettucine with Peppers and Cheese in Light & Tasty December/January 2006

Reviews

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Average Rating:

TanyaVDB

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.
Mammastecih

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!!