Peppery Pasta With Feta Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | October 199 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 1 | Red bell pepper, diced | |
| 1 | Green bell pepper, diced | |
| 6 | Garlic cloves, chopped | |
| 1 | c | Thinly sliced stemmed |
| drained peperoncini | ||
| about | ||
| one | ||
| 16-ouncejar | ||
| 1/2 | c | Chopped fresh basil or 2 |
| tablespoons | ||
| dried | ||
| 1 | Italian plum tomatoes with | |
| juices 28-ounce | ||
| 1 | lb | Bow-tie pasta, freshly |
| cooked | ||
| 8 | oz | Feta cheese, coarsely |
| crumbled |
INSTRUCTIONS
Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Saute until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add feta and toss mixture to blend. Serves 6. Bon Appetit October 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3598
Calories From Fat: 881
Total Fat: 99.4g
Cholesterol: 494.3mg
Sodium: 3039.8mg
Potassium: 3912.2mg
Carbohydrates: 459.6g
Fiber: 34.8g
Sugar: 58.6g
Protein: 214.4g