Fettuccine With Goat Cheese And Peppers

Vicki Butts (lazyme)


Here's a simple pasta dish that is very colorful.

☆☆☆☆☆ 0 votes
15 Min
20 Min
Stove Top


dried tomato halves
1 Tbsp
olive oil
1 can(s)
sliced scallions
garlic cloves, minced
1 medium
red bell pepper
1 medium
yellow pepper
1/4 c
chicken broth
1/4 c
slivered fresh basil
10 small
calamata olives
1 Tbsp
capers, drained and rinsed
2 tsp
dried oregano
4 1/2 oz
goat cheesse, crumbled
12 oz
fettucine, cooked and kept warmed


1Cut the bell pepper into thin slices and set aside.
2Pit and coarsely chop olives and set aside.
3Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set aside.
4Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender.
5Add chicken broth and cook until most of the liquid has evaporated. Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.
6Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian