Fettuccini with Creamy Feta Sauce

By Tonya_Speed

NUTRITION per serving: 369 Calories; 10g Fat; 16g Protein; 60g Carbohydrate; 8g Dietary Fiber; 22mg Cholesterol; 330mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. Points: 7

Ingredients

• 10 ounces whole wheat Fettuccine pasta
• 1 tablespoon olive oil
• 2 tablespoons chopped onion
• 1 clove garlic, pressed
• 10 ounces roasted red peppers, drained and chopped
• 1/3 cup low sodium chicken broth
• 2/3 cup crumbled Feta cheese, divided
• Pepper, to taste
• 1 1/3 tablespoons chopped parsley

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cook pasta according to package directions; drain, reserving 1/2 cup of pasta water. Meanwhile, heat the oil in a skillet over medium-high heat; saute onion and garlic until soft, about 10 minutes. Add roasted red peppers and saute until heated through. Remove pan from heat and let cool slightly. Place mixture in the bowl of a food processor; add the broth and all but 2 tablespoons of the Feta cheese; process mixture until smooth, about 30 seconds. Toss cooked pasta with sauce, adding reserved pasta water by the tablespoon if needed; season with salt and pepper to taste. Divide pasta evenly among dinner plates. Sprinkle with chopped parsley and remaining Feta cheese.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe)
GLUTEN FREE: Use your favorite gluten free pasta. Make sure broth and red peppers are gluten free.