A Squared: What's For Dinner Wednesday: Linguine with Red Pepper Feta Sauce

Wednesday, September 5, 2012

What's For Dinner Wednesday: Linguine with Red Pepper Feta Sauce

It's a busy Wednesday here, folks!  I've been at a meeting in Providence for the last few days and am finally on my way back to sweet home Chicago this evening.  My company hosts a workshop in Providence every fall which is super convenient for me as I can usually piggyback a visit with my family on to the business trip.  A win-win.  The downside is that I haven't been home in quite a while and my hubs is there fending for himself at the moment-- always a scary thought.  :)

Tonight I am sharing a delicious pasta recipe with you that we made the other night in the midst of laundry and packing for this trip.  It's healthy and light enough for a summer dinner, but hearty enough to serve into fall.  I served it with some simply seasoned grilled chicken breasts and it was a fantastic dinner.  The recipe makes a ton of sauce, so be sure to save the extras for a pasta lunch or even a yummy sandwich spread.  Enjoy!


  • 1 1/2 Tbs. extra virgin olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, peeled and chopped
  • 3 large red bell peppers, cut in half and seeded
  • 1/4 cup low-sodium vegetable stock
  • 3 oz. crumbled reduced fat feta cheese
  • 1/2 lb. whole wheat linguine
  • Salt and black pepper, to taste
  • 1 Tbs. fresh basil, chopped
Preheat the broiler and flatten peppers skin side up onto metal baking sheet.  Broil the peppers until blackened and blistered.  Transfer peppers immediately to a medium sized bowl and cover tightly with plastic wrap.  Set aside and let peppers cool, about 10-15 minutes.  Peel the skin from the outside of each pepper and discard the skins.  Roughly chop the peppers, setting one aside for later.

Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes.  Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock, feta, and the 2 chopped peppers. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/4 cup pasta water. Toss pasta with sauce and remaining chopped pepper chunks, 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 basil and serve.

Derived from original recipe courtesy of Ellie Krieger, Food Network.

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