1 cup sliced bottled roasted red bell peppers, rinsed and drained
1 cup (4 ounces) crumbled feta cheese
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.
While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, raisins, and garlic; cook 8 minutes or until onion begins to brown, stirring frequently. Add bell peppers; cook 4 minutes or until heated, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid; cook 1 minute, stirring to combine. Remove from heat; stir in feta, mint, basil, and black pepper. Sprinkle with nuts.
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Very tasty - I prepared as written but added one Italian chicken sausage as my husband prefers meat in most dishes. I broke up and browned with the onions and garlic and added the raisins after a few minutes of sautéeing. Also added a bit of chicken stock along with the 1/2 cup pasta water and added a bit of dried red pepper flakes (we like a bit spicier). Next time I would add more fresh basil and mint, we love those two flavors together! Nice alternative to meatier pasta dishes.
We liked this pasta a lot, and it came together nice and quickly. I particularly enjoyed the roasted red peppers instead of having tomato in the the pasta. The feta cheese is always a hit, but this was a great pasta salad without any oil or dressing in it. Great calorie saver.
This dish is DELISH!! I was a bit hesitant when making it because I typically like my pasta dishes "saucy" but the creaminess of the feta does just the trick! I ommitted the mint as I wasn't feeling THAT adventurous, but added some sun dried tomatoes I had laying around. The jar of roasted peppers I had in my cupboard were mixed red and yellow which to me was even better than just the red! It added an additional flavor and the colors really popped. Just as pleasing to the eye as it was to the palate. My hubby loved it, and it will definately go into the rotation. I would also make this dish for guests and pair it with a very simple green or spinach salad (the salad won't need much considering the pasta has so many ingredients itself). YUM.
Delicious, quick and easy to prepare. I made this meal with only a few minor changes to suit my family: I deleted the pine nuts (allergy), raisins (don't care for them), and subbed fresh sliced baby spinach for the mint and basil (based on another posted review). I also used fresh roasted red and yellow peppers as I don't care for the briny taste of bottled peppers. I had dinner on the table in less than a half hour!!
I really loved this dish. It sounded so intriguing with all of the "odd" ingredients, but it is really such a surprise. All the flavors go together so well! I made no substitutions, and would make it exactly as is again. My husband loved it- and he is always weary of new foods with ingredients such as these. I'd also feel very comfortable serving this to guests.
This recipe is a delightful combination of savory and sweet flavors. I used baby spinach instead of fresh mint and basil, and added dried basil and oregano to the onions before they were sauted. With the addition of the spinach this becomes a nice one dish meal with a serving of vegetables and carbs.
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