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Peppery Pasta With Feta Cheese

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  Olive oil 2 Tablespoon
  Red bell pepper 1 Large, diced
  Green bell pepper 1 Large, diced
  Garlic 6 Clove (30 gm), chopped
  Sliced stemmed drained pepperoncini 1 Cup (16 tbs)
  Chopped basil/2 tablespoons dried 1⁄2 Cup (8 tbs)
  Canned italian plum tomatoes 28 Ounce (With Juices)
  Bow tie pasta 1 Pound (Cooked)
  Feta cheese 8 Ounce, crumbled

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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1799 Calories from Fat 827

% Daily Value*

Total Fat 93 g143.4%

Saturated Fat 40.2 g201%

Trans Fat 0 g

Cholesterol 201.9 mg67.3%

Sodium 5932 mg247.2%

Total Carbohydrates 167 g55.5%

Dietary Fiber 17.5 g70.1%

Sugars 40.2 g

Protein 60 g120.6%

Vitamin A 236.7% Vitamin C 751.8%

Calcium 143.5% Iron 20.5%

*Based on a 2000 Calorie diet

Peppery Pasta With Feta Cheese Recipe