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Red Pepper Sauce Pasta with Spinach and Feta
6
30 mins
Ingredients
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FOR THE PASTA
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12 ounces fettuccine pasta, dry
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FOR THE RED PEPPER SAUCE
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1 jar Cara Mia Hand Grilled Piquillo Peppers, drained
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3 tablespoons STAR Extra Virgin Olive Oil, divided
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1 yellow onion, thinly sliced
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6 garlic cloves, smashed
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1 teaspoon dried thyme
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Salt and fresh ground pepper, to taste
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2 tablespoons water
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1 bag (6 ounces) fresh baby spinach
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1 cup crumbled fat free feta cheese
Instructions
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1.
Cook pasta according to the directions on the package.
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2.
Place drained piquillo peppers in a blender and set aside.
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3.
Heat 2 tablespoons extra virgin olive oil in a nonstick skillet. Add sliced onions, garlic, thyme, salt and ground pepper; cook for 4 minutes, stirring frequently, until tender.
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4.
Remove from heat and transfer the onion mixture to the blender.
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5.
Add water and blend until completely smooth.
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6.
If too thick, add a tablespoon or two of extra virgin olive oil or water and continue to blend until desired consistency is reached.
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7.
Taste for seasoning and adjust accordingly. Set aside.
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8.
Heat remaining extra virgin olive oil in a skillet. Add spinach and cook for 2 minutes, or until wilted.
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9.
Drain pasta and add to skillet with spinach; stir in feta cheese and add as much pepper sauce as you prefer and toss around to combine.
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10.
Remove from heat and serve.
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