F is for Feta & Fettuccine

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I had to give you a close-up shot to start so you could see the beautiful Feta and parsley in this creamy red-pepper pasta dish!

Not only is this recipe budget-friendly, but it’s also SUPER healthy, too!

Here’s what you’ll need:

1 small onion

2-3 cloves garlic

1 (16-oz) jar roasted red peppers

1/2 cup chicken stock (or vegetable stock if you want it to be a vegetarian dish)

1 cup crumbled FETA or a 6-oz block

1 lb whole-wheat fettuccine

Fresh parsley (2 TBSP)

Staples to have on hand: Olive oil, Salt & Pepper

Let’s get started!

EVERYTHING YOU NEED:

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Part of what makes this recipe healthy for you is the whole-wheat pasta that you gives you those much needed servings of whole-grain in your diet. However, if you already have regular Fettuccine noodles in your pantry don’t go buy a whole-wheat box unless you REALLY want those whole-grains! I already had a box of Fettuccine so to save money I stuck with the regular stuff!

THE PREP:

Fill a LARGE pot with water and get it on the stove on HIGH to get it boiling.

Chop your onion.

Drain & chop your roasted red peppers.

Mince 2-3 cloves of garlic (depending on how garlicky you like it!… I did just 2 cloves as my girls were enjoying this meal with us and I didn’t want it to be too much for them!)

Chop your fresh parsley so you have 2 TBSP.

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TIME TO COOK!

I was going to add this first picture to the gallery but a topic came up that was too long for the caption so I’m posting it separately! The topic: COOKING PASTA 🙂

I think there are possibly a lot of opinions on this topic and I’m not 100% sure of my method or my research, but I think I have a pretty good handle on it! Click here to read about it: Cooking Pasta.

So, in light of this topic… now it’s time to salt that boiling water and add in your pasta. Cook it according to the package directions for al dente and BE SURE TO RESERVE 1/2 CUP PASTA WATER when you strain it!!

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Click on the first picture to give you close-up, step-by-step instructions!

PUTTING IT ALL TOGETHER:

When the pasta is finished cooking, strain it and reserve 1/2 cup of the pasta water. Put the fettuccine into the pan you used for the red-pepper mixture and pour the feta sauce right over the top of the pasta straight from the food processor. Add a few Tablep

When the pasta is finished cooking, strain it and reserve 1/2 cup of the pasta water. Put the fettuccine into the pan you used for the red-pepper mixture and pour the feta sauce right over the top of the pasta straight from the food processor. Add a few tablespoons of the reserved pasta water at a time as you toss the pasta together with the sauce. Continue to do this until you have the consistency you desire! You DO NOT have to use all the pasta water… just however much you think is best… YOU’RE THE CHEF!!

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When the pasta sauce is to your liking, put it into your serving bowl of choice. I just used my cooking pan to save on dishes!

Then, sprinkle your remaining 2 TBSP of FETA cheese over the top. I ended up adding an extra TBSP because we LOVE cheese! 🙂 Then, sprinkle your 2 TBSP of fresh parsley over the top and serve! YOU’RE DONE!

The cost? $2.58 per serving (to serve 4 people!!)

The official recipe says it feeds 6 people a 1 cup serving but it seemed to me that most people (adults) would eat 2 cups at least! This fed us dinner and was lunch for my husband the next day. Divided between those 5 servings it was just over $2 per serving for us! LOVE IT! Making it again! That official recipe can be found HERE! If you’re looking for a salad to serve on the side here’s a simple, “fuss-free” recipe to go with your pasta: CLICK HERE.

The final shot:

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Happy Economical Eating!  ~Jenna

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