This was last night's dinner. I just finished reading "Medium Raw", by Anthony Bourdain, and he said that at one point, it is hard to find different words to describe food, which is so true :) This was a great dinner, with the right ingredients. I got this recipe from chef Ellie Krieger, from the Food Network, about 5 years ago. The feta cheese used in the recipe was a mix of sheep and goat's milk ( bought it at Costco) and the fresh parsley is to die for. If you have the chance to have an herb garden- if it is a flower box herb garden, it is the best investment you can make on turning simple recipes into wow-recipes. Enough talking, let's get to the food. I will post tonight's dinner menu here shortly.
Ingredients
2 tbsp olive oil
1 small onion ( dried onions work as well)
2 to 3 garlic cloves, peeled and chopped ( minced garlic works well as well, 2 to 3 tsps)
1 (16 oz) jar of roasted red pepper, drained and chopped
1/2 cup low-sodium chicken stock ( you used some of it during the Turkey Meatballs recipe)
1 cup crumbled feta cheese ( about 6 oz)
1 lb pasta ( I prefer Penne, because it absorbs the sauce better)
2 tbsp fresh chopped parsley
salt and pepper to taste
Directions
Heat the oil in a large heavy skillet. Saute onion and garlic until soft and brown, about 5 minutes. Add roasted red peppers and saute until heated through. Remove from oven and let it cool slightly. Place ingredients in a blender, add the chicken stock and feta, leaving about 2 tbsp to serve with pasta. Process until smooth and nicely orange. Mix it with pasta, saving 1/2 cup of the pasta water to add to sauce if too-thick. Season with salt and pepper, serve it with parsley and feta cheese.
The feta makes this sauce amazing and yet healthy- great alternative to your good old Alfredo sauce :)
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