This wonderful Mediterranean entree is quick and easy to prepare—and makes an impressive main course or side. —Elise Ray, Shawnee, Kansas
Mediterranean Fettuccine
Mediterranean Fettuccine
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
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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