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Red Pepper Sauce Pasta with Spinach and Feta
A perfect weeknight meal recipe featuring sweet red peppers blended into a delicious and healthy sauce tossed with fettuccine pasta, spinach and feta cheese.
Recipe developed by: www.diethood.com
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6
Ingredients:
For the Pasta
- 12 ounces fettuccine pasta, dry
For the Red Pepper Sauce
- 1 jar 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
- 1 bag (6 ounces) fresh baby spinach
- 1 cup crumbled fat free feta cheese
Directions
- 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 seasoning 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.
