Mixed Herb Pasta With Red Bell Peppers And Feta Food

FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING

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

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.

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE

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.