Serves 4
25 min
Mixed-Herb Pasta with Red Bell Peppers and Feta
Recipe GLPR83a447ba4b41b8
A vibrant Mediterranean pasta dish featuring tender spaghettini tossed with sautéed red bell peppers, fresh herbs, and creamy feta cheese. The peppers are cooked until crisp-tender and combined with a light white wine reduction that adds subtle depth to this vegetarian main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 tablespoons olive oil
2 large red bell peppers, cut into thin strips
4 large garlic cloves, minced
1 cup dry white wine
1 pound spaghettini pasta
1½ cups coarsely chopped fresh mixed herbs (basil, parsley, tarragon, mint, and sage)
1½ cups crumbled feta cheese
Salt and freshly ground black pepper to taste
Directions
Heat the olive oil in a large, heavy skillet over high heat. Add the red bell pepper strips and cook for about 3 minutes, stirring frequently, until they become crisp-tender.
Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly until fragrant.
Pour in the white wine and bring it to a boil. Continue boiling for approximately 2 minutes, until the wine is reduced by about one-third. Remove from heat and set aside.
While the pepper mixture cooks, bring a large pot of salted water to a boil. Add the spaghettini and cook according to package directions, stirring occasionally, until tender but still firm to the bite.
Drain the cooked pasta, reserving ½ cup of the cooking water. Return the drained pasta to the pot.
Add the reserved pasta cooking water to the pot with the pasta. Pour the cooked pepper and wine mixture over the pasta, then add the fresh mixed herbs and crumbled feta cheese.
Toss everything together gently but thoroughly until the feta cheese begins to melt and the ingredients are evenly distributed. Season with salt and freshly ground black pepper to taste.
Divide among serving bowls and serve immediately while hot.
