Roasted Red Pepper & Feta Pasta
Blend or warm roasted red peppers with feta and olive oil, then toss with pasta for a creamy, tangy sauce in minutes.
Total
22 min
Prep
8 min
Cook
14 min
Serves
2
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Recipe serves 2
Ingredients
- 180 g Pasta (penne or fusilli)
- 200 g Roasted red peppers (jarred, drained)
- 100 g Feta cheese
- 2 tbsp Olive oil
- 1 clove Garlic(optional)
- 1 tbsp Lemon juice(optional)
- 0.5 tsp Black pepper(optional)
- 0.25 tsp Salt(optional)
- 0.25 cup Pasta water(optional)
Instructions
- 1
Bring a pot of salted water to a boil and cook the pasta until al dente, about 10 minutes; reserve about 1/4 cup pasta water, then drain.
- 2
While the pasta cooks, blend the roasted red peppers with olive oil (and garlic if using) until mostly smooth. Warm the sauce in a small pan for about 4 minutes, stirring, then stir in feta until it softens and becomes creamy; add lemon juice, pepper, and a splash of pasta water as needed to loosen.
- 3
Toss the drained pasta with the roasted red pepper-feta sauce until evenly coated. Serve immediately.
Nutrition per serving
Calories
640
32% of a 2,000 kcal day
| Protein | 22 g |
| Carbohydrate | 74 g |
| Fat | 31 g |
| Fiber | 6 g |
| Sugar | 7 g |
| Sodium | 980 mg |
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