Mixed Herb Pasta With Red Bell Peppers And Feta Food

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FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING



Fusilli with Roasted Red Peppers, Feta, and Herb Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons lemon juice
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped
1 pound fusilli or other spiral pasta
1/2 red onion, sliced
2 1/2 ounces sliced black olives
1 (12-ounce) jar roasted sliced red peppers, drained
4 ounces crumbled feta cheese

Steps:

  • For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
  • In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.

LYNNSKI'S RED BELL PEPPERS STUFFED WITH FETA & SPINACH



Lynnski's Red Bell Peppers Stuffed With Feta & Spinach image

Make and share this Lynnski's Red Bell Peppers Stuffed With Feta & Spinach recipe from Food.com.

Provided by lynnski LA

Categories     Peppers

Time 1h10m

Yield 4 peppers, 2 serving(s)

Number Of Ingredients 10

2 red bell peppers
2 yellow bell peppers
1 garlic clove, minced
10 ounces fresh spinach or 10 ounces frozen spinach
5 ounces feta cheese
1 egg
1 bunch of fresh mint, finely chopped
1 bunch fresh thyme, finely chopped
1 bunch fresh oregano, finely chopped
butter, for baking dish

Steps:

  • Preheat oven to 350 F (180 C).
  • Clean spinach, wilt it in hot water and squeeze out moisture; or thaw frozen spinach and squeeze out moisture.
  • Cut tops off peppers, save top to use as a lid; clean out the insides of seeds & membranes.
  • Mix beaten egg, feta, herbs and salt and pepper to taste.
  • Spread spinach around inside of peppers and add in feta mix, stuffing it in the center of the spinach, but not mixed into the spinach.
  • Grease a baking dish and arrange peppers close together so they stand up.
  • Bake at 350 F (180C) for about 50 minutes.

Nutrition Facts : Calories 354.4, Fat 19.8, SaturatedFat 12.2, Cholesterol 172.6, Sodium 1003.2, Carbohydrate 28.4, Fiber 7.5, Sugar 8.9, Protein 21.4

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE



Fettuccine with Creamy Red Pepper-Feta Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 37m

Yield 6 (1 cup) servings

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
One 16-ounce jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Steps:

  • 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 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams

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