|I paired the pasta with fruit salad and some garlic/Parmesan bread|
2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
2 large cloves garlic, coarsely chopped (about 2 teaspoons)
One 16-ounce jar roasted red peppers, drained, rinsed, and chopped
1/2 cup low-sodium chicken broth
1 cup crumbled feta cheese (6 ounces)
One 16-ounce box whole-wheat fettuccine
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
Heat the oil in a medium heavy skillet over medium-high heat. Add the onion and garlic and cook, stirring a few times, until softened, about 5 minutes. Add the roasted red peppers and cook, stirring a few times, until heated through. Remove from the heat and let cool slightly.
Transfer the red pepper mixture to a food processor, add the broth and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds.
Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water. Toss the pasta with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with slat and pepper. Divide among 6 pasta bowls. Sprinkle with the parsley and reserved feta and serve.
Cook time: about 15 minutes
This also makes great leftovers. I actually think I liked it a wee bit better the second time around. Maybe I was just in the mood for it. Make sure you use fresh parsley because it adds a wonderful fresh taste. Also, my 14 month-old girl even liked it. If a baby will eat it it must be good, right? :)