So at around 7pm (and after a very busy day at work) I called Jared and played a little game that I like to call "Let's Make a Deal" - the deal was he would clean the dishes that had amassed in the sink, and I would food shop and cook dinner. This is what I call a good deal (and frankly there were so many dishes it frightened me). So off I went to shop for the ingredients for Ellie Krieger's Fettucine with Creamy Red Pepper-Feta Sauce.
I'm going to be honest here and tell you that Ellie is one of my least favorite Food Network personalities (she's just not for me) - but her recipes are always pretty good. This particular recipe was tasty - but it was just missing something. So when faced with the problem of a "pretty good" meal - we have no choice but to take it from "good" to "great."
The next time I make this recipe - I'm going to add some chicken sausage or grilled chicken breast. I think a protein would've really tied this together. Don't get me wrong - this recipe is worth making and the sauce was good (loved the way the feta and peppers tasted together) - but chicken sausage would turn this pasta dish into more creative play on sausage and peppers. I also added about a teaspoon of crushed red pepper flakes - because I like everything will a little kick.
That said - this is a quick dinner with a gorgeous color that is fresh and healthy.
And now a note from your blogger on how to eat pasta and stay healthy-ish.....remove the 'leftovers' before you serve. So if the recipe says it serves 6, and you are cooking for 2 - immediately remove 4 servings as leftovers and put them in the fridge. I'm telling you - it'll keep you honest.
Fettucine with Creamy Red Pepper-Feta Sauce
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat fettuccine
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.