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Mediterranean Fettuccine

This wonderful Mediterranean entree is quick and easy to prepare—and makes an impressive main course or side. —Elise Ray, Shawnee, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup vegetable broth
  • 8 sun-dried tomatoes (not packed in oil), halved
  • 6 ounces uncooked fettuccine
  • 1 medium sweet yellow pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 cup chopped green onions
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 10 Greek olives, pitted and coarsely chopped
  • 1/4 cup minced fresh basil
  • 1 tablespoon capers, drained
  • 1 teaspoon dried oregano
  • 1 package (4 ounces) crumbled feta cheese

Directions

  • In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside.
  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onions in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.
  • Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat.
Nutrition Facts
1-1/2 cups: 331 calories, 12g fat (4g saturated fat), 15mg cholesterol, 854mg sodium, 44g carbohydrate (6g sugars, 6g fiber), 14g protein.
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