May 04, 2013

RECIPE: Red Pepper and Feta Pasta

I love the combination of roasted red peppers and feta cheese. I had a couple of jars of red peppers in my pantry, and some feta in my fridge, so I turned them into a simple, yummy sauce for pasta. Jerry and I both loved this dish! The red pepper flakes make it a little spicy, and it goes really well with the sweet roasted peppers. This is written for two main dish servings, but you could easily double it.

Red Pepper and Feta Pasta


Red Pepper & Feta Pasta

6 oz. dry pasta
2 tsp. olive oil
1 small onion, chopped fine
1 tsp. minced garlic
1 (12 oz) jar of roasted red peppers
1/4 cup cream or half & half
salt and pepper to taste
1/4 tsp. crushed red pepper flakes
2 oz. feta cheese

Cook pasta according to package directions. Meanwhile, heat oil in a small pot over medium heat. Add the onions and garlic, and cook until softened, a few minutes. Drain the roasted pepper and add them to the pot, along with the half and half.

Use an immersion blender to puree (or put everything in a food processor or blender, puree, and then put back in the pot). Add salt and pepper to taste, and the crushed red pepper flakes.

Let the pepper mixture simmer for a minute, and then stir in the feta cheese and cooked pasta, and toss to coat.  Makes 2 servings (approximately 1-1/4 cups per serving, depending on the shape of pasta used).


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