Fettucine with Creamy Red Pepper-Feta Sauce

Every good blogger has back-up recipes lurking around their computer.  For every recipe that gets posted, about five or more actually get made.  For me, there never seems to be a common thread to the dishes which don't make it on to the blog.  Sometimes they have a long recipe which requires too much typing or sometimes they just don't grab me at the time they are made.  Still, they are useful in times like this when life has just been too busy to blog.  

This recipe was good, but it wasn't great.  If I make it again, and I might as the components appeal to me, I will roast my own peppers and use a block of feta bought in water.  I used dry crumbles, and the sauce just didn't quite work as a result.  There were little flecks of feta that were unappealing, and I do love feta in any shape or form.

So... from my personal archives I do present... Fettucine with Creamy Red Pepper-Feta Sauce! A decent and quick weekday meal which may, with a few adjustments, become something quite delicious. Oh, and do excuse the frozen vegetable side.  It is utterly forgetable, but desperate nights call for desperate measures!  :) 

Fettucine with Creamy Red Pepper-Feta Sauce

The Food You Crave

Ellie Krieger

2 tablespoons of olive oil

1 small onion, chopped

2-3 garlic cloves, peeled and chopped

1 16 oz jar roasted red peppers, drained and chopped

1/2 cup low-sodium chicken broth (or vegetable broth to make vegetarian)

1 cup crumbled feta cheese or a six ounce block

1 lb whole wheat fettucine

salt and freshly ground pepper

2 tablespoons chopped fresh parsley

Heat oil in a heavy skillet over medium-high heat.  Saute onion and garlic until soft, about ten 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 two tablespoons of the feta.  Process until smooth, about thirty 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 the pasta.  Season with salt and pepper to taste.  Divide among pasta bowls.  Sprinkle with parsley and remaining feta cheese.