Go Back
+ servings
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.

Red Pepper Sauce Pasta with Spinach and Feta

Katerina | Diethood
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 : 6 Serves
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

FOR THE PASTA
  • 12 ounces fettuccine pasta , dry
FOR THE RED PEPPER SAUCE
  • 1 jar (14.75 ounces) Cara Mia Hand Grilled Piquillo Peppers , drained
  • 3 tablespoons STAR Extra Virgin Olive Oil , divided
  • 1 yellow onion , thinly sliced
  • 6 garlic cloves , smashed
  • 1 teaspoon dried thyme
  • salt and fresh ground pepper , to taste
  • 2 tablespoons water
OTHER
  • 1 bag (6 ounces) fresh baby spinach
  • 1 cup crumbled 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.
  • Remove from heat and serve.

Notes

WW Freestyle Points: 9

Nutrition

Calories: 382 kcal | Carbohydrates: 48 g | Protein: 12 g | Fat: 14 g | Saturated Fat: 5 g | Cholesterol: 69 mg | Sodium: 444 mg | Potassium: 350 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 3270 IU | Vitamin C: 38.6 mg | Calcium: 184 mg | Iron: 3.2 mg | Net Carbs: 46 g

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