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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis wonderful entree is quick and easy to prepare,â confirms Elise Ray of Fairway, Kansas. The Mediterranean dish makes an impressive main course or side. 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:
1. 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.
2. 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.
3. Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat. Yield: 4 servings.
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