Mixed-Herb Pasta with Red Bell Peppers and Feta

Name: Mixed-Herb Pasta with Red Bell Peppers and Feta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
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

Recipe GLPR83a447ba4b41b8

Mediterranean

Main Course

25 min

642 cal

Servings: 4

Stovetop

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This is a straightforward, honest weeknight recipe that hits the Charlotte grocery shelf without fuss. All ingredients are standard stock at Harris Teeter, Food Lion, Kroger, or Walmart; even fresh mixed herbs come pre-packaged at every chain, and feta is no specialty item. The stated 25 minutes is realistic if you measure it correctly—pasta water boils while you mince garlic and slice peppers—though it's probably closer to 30 if you're not a practiced cook. At roughly $1.50 per serving for dried spaghettini, three bell peppers split four ways, and inexpensive feta, the price is reasonable for a quick dinner. The dish does not reheat well (pasta gets mushy, herbs dull), so this is a same-night meal, and it's light rather than family-filling on its own—you'd want crusty bread or a salad alongside for four hungry people.