Mediterranean Fettuccine
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
Reviews
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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.
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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