Ingredients for Fettuccine With Goat Cheese And Peppers
- Sun Dried Tomatoes
- Olive Oil
- Scallion
- Garlic Cloves
- Red Bell Pepper
- Yellow Bell Pepper
- 1/2 cup chicken broth
- Fresh Basil
- Kalamata Olives
- 1 tablespoon capers
- Dried Oregano
- 4 ounces crumbled goat cheese
- Fettuccine Pasta
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How to Make Fettuccine With Goat Cheese And Peppers
- Preheat oven to 400°F (200°C).
- Cut one large bell pepper (any color) into thin slices and toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- While peppers roast, pit and coarsely chop 1/2 cup Kalamata olives.
- Place 1 (14.5 ounce) can of diced tomatoes in a shallow pan and cover with boiling water for 2 minutes.
- Drain tomatoes, reserving 1/4 cup of the liquid. Thinly slice the tomatoes.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add 2 chopped scallions and 2 cloves minced garlic. Sauté for 2 minutes, stirring frequently.
- Add the roasted bell peppers and cook for 3 minutes.
- Stir in 1/2 cup chicken broth and cook until most of the liquid has evaporated (about 3-5 minutes).
- Reduce heat to low. Add sliced tomatoes, reserved tomato liquid, 1/4 cup chopped fresh basil, olives, 1 tablespoon capers, and 1 teaspoon dried oregano.
- Simmer for 5 minutes.
- Meanwhile, cook 8 ounces fettuccine according to package directions.
- Add 4 ounces crumbled goat cheese to the cooked fettuccine in a large serving bowl. Toss until melted and creamy.
- Add the pepper mixture to the pasta and toss to combine.
- Serve immediately and garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
16g
Fat
37g
Carbs
19g
