Red Pepper Sauce Pasta with Spinach and Feta - A perfect weeknight meal featuring sweet red peppers blended into a delicious and healthy sauce tossed with fettuccine pasta, spinach and feta cheese.
Servings : 6Serves
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
FOR THE PASTA
12ouncesfettuccine pasta, dry
FOR THE RED PEPPER SAUCE
1jar (14.75 ounces)Cara Mia Hand Grilled Piquillo Peppers, drained
3tablespoonsSTAR Extra Virgin Olive Oil, divided
1yellow onion, thinly sliced
6garlic cloves, smashed
1teaspoondried thyme
salt and fresh ground pepper, to taste
2tablespoonswater
OTHER
1bag (6 ounces)fresh baby spinach
1cupcrumbled fat free feta cheese
Instructions
Cook pasta according to the directions on the package.
Place drained piquillo peppers in a blender and set aside.
Heat 2 tablespoons extra virgin olive oil in a nonstick skillet.
Add sliced onions, garlic, thyme, salt and ground pepper; cook for 4 minutes, stirring frequently, until tender.
Remove from heat and transfer the onion mixture to the blender.
Add water and blend until completely smooth.
If too thick, add a tablespoon or two of extra virgin olive oil or water and continue to blend until desired consistency is reached.
Taste for seasonings and adjust accordingly.
Set aside.
Heat remaining extra virgin olive oil in a skillet.
Add spinach and cook for 2 minutes, or until wilted.
Drain pasta and add to skillet with spinach; stir in feta cheese and add as much pepper sauce as you prefer and toss around to combine.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Mediterranean
Keyword: pasta sauce, red peppers, vegetarian dinners