Red Pepper Sauce Pasta with Spinach and Feta

• Vegetarian

• Produce

  • 1 bag Baby spinach, fresh
  • 6 Garlic cloves
  • 1 tsp Thyme, dried
  • 1 Yellow onion

• Pasta & Grains

  • 12 oz Fettuccine pasta, dry

• Baking & Spices

  • 1 jar Cara mia hand grilled piquillo peppers
  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 tbsp Star extra virgin olive oil

• Dairy

  • 1 cup Feta cheese, fat free

• Liquids

  • 2 tbsp Water

Found on diethood.com

Description

Ingredients

• 12 ounces fettuccine pasta, dry
• 1 jar Cara Mia Hand Grilled Piquillo Peppers, drained
• 3 tablespoons STAR Extra Virgin Olive Oil, divided
• 1 yellow onion, thinly sliced
• 6 garlic cloves, smashed
• 1 teaspoon dried thyme
• salt and fresh ground pepper, to taste
• 2 tablespoons water
• 1 bag (6 ounces) fresh baby spinach
• 1 cup crumbled fat free feta cheese

Directions

• Cook pasta according to the directions on the package.
• Place drained piquillo peppers in a blender and set aside.
• 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.
• Remove from heat and transfer the onion mixture to the blender.
• Add water and blend until completely smooth.
• If too thick, add a tablespoon or two of extra virgin olive oil or water and continue to blend until desired consistency is reached.
• Taste for seasonings and adjust accordingly.
• Set aside.
• Heat remaining extra virgin olive oil in a skillet.
• Add spinach and cook for 2 minutes, or until wilted.
• 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.
• Remove from heat and serve.