Friday 17 January 2014

Posted by Judie on Friday 17 January 2014
Easy as 1,2,3 and wonderfully tangy!

Makes 2 servings
  • 1 tsp olive oil 
  • 1 small onion, chopped 
  • 1 garlic clove, peeled and chopped 
  • 155g jar roasted red peppers, drained and chopped 
  • 100ml chicken stock or vegetable stock 
  • 60g crumbled feta cheese 
  • Salt 
  • Freshly ground black pepper 
  • Fresh parsley leaves, chopped 

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 1 tablespoon of the feta. Process until combined and smooth, about 30 seconds. 

Mix with the pasta, and season with salt and pepper, to taste. Sprinkle with parsley and remaining feta cheese. 

Nutrition Facts:
Calories (kcal): 470
Protein: 18g
Carbohydrates: 73g
Fat: 11g
Saturated fat: 4.5g
Fiber: 10g
Sodium: 1050mg
Cholesterol: 51mg 

Adapted from Original Recipe
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