Wild, Wild Pasta

By vail28

Ingredients

• 1 pound fettuccine, preferably fresh
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 cup dry white wine
• 6 oz. mixed wild mushrooms
• 1-1/2 cups cooked wild rice
• 6 oz. feta cheese, crumbled
• 1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
• 1 tablespoon dried marjoram
• Grated zest of 1 lemon
• Fresh Italian (flat-leaf) parsley

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from weeklygreens.com

Preparation

Step 1

In a pot of boiling salted water, cook the pasta according to package directions. Drizzle with olive oil, then drain and set aside in a large bowl.

Heat the oil in a large skillet over medium heat. Add the garlic and the jalapeno pepper and cook for about 2 minutes, or until fragrant. Add the white wine and cook for another minute or two. Add the mushrooms and continue cooking until just wilted. Remove from the heat and stir in the rice, feta cheese, tomatoes, marjoram and lemon zest. Toss with the pasta. If needed, add salt and black pepper to taste. Garnish with fresh parsley.

Quick Tips

1. The jalapeno does not really add any heat here. Use it for flavor, but know that it does not make this dish spicy. Important to know for children!

2. You can use dried fettuccine if you don’t have fresh on hand.

3. If using leftover wild rice, this dish is ready in less than 20 minutes.