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    Servings: Not specified

    Directions

    Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

    Ingredients
    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 2 to 3 garlic cloves, peeled and chopped
    • 1 (16-ounce) jar roasted red peppers, drained and chopped
    • 1/2 cup low-sodium chicken stock or vegetable stock
    • 1 cup crumbled feta cheese or a 6-ounce block
    • 1 pound whole-wheat fettuccine
    • Salt and freshly ground black pepper
    • 2 tablespoons chopped fresh parsley leaves

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 12 minutes Cook Time: 25 minutes Yield: 6 (1 cup) servings Nutritional Analysis per Serving Calories 335 Carbohydrates 52 grams Total fat 8 grams Saturated fat 3.5 grams Protein 13 grams Fiber 7 grams Sodium 609 milligrams

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