CEimB Fettuccine with Red Pepper–Feta Sauce

by Joanne on January 27, 2011

I was so happy today. Got out of bed but then decided I would get some more sleep but Shane said “No Jo! Let’s go!”  It was a warmer day at 29 deg. so I thought we would simply go outside and run until we wanted to stop.  It was the best run all week.  A good recovery pace, slow but right where I should be AND we enjoyed a 6 1/2 mile run. 

A few thoughts came up during my run. The first was when we did a 180 deg. turn and I discovered why I was feeling so great. As I turned, the wind was suddenly right in my face. Ah Ha!  It was helping me along.   The second thought occurred as I checked the Garmin and it was close to displaying 6 miles.  My thoughts turned to a few years ago when 6 miles used to be my long run.  Oh how things change.   The last thought was for Shane.  My poor running partner was having his legs run off.  He did the better part of my long run yesterday then was in it for another road run today.  I felt bad, but only until we got home when Shane INSISTED on playing Frisbee in the snow for 10 minutes. Guess he wasn’t worn out after all.  

What a great day! It feels so good to FEEL GOOD about your run after so many days of questioning why you do it.  Oh Happy Day!  Hope you all have JUST AS happy a day as me! 

Ellie Krieger’s Red Pepper and Feta Pasta

Whole wheat pasta tossed in a roasted red pepper and feta cheese sauce. 


This weeks recipe was picked by Jessica of Learning to Love Vegetables.  It’s a recipe  of Ellie Krieger’s and the group Craving Ellie in my Belly cooked it together this week.   It sounded like a recipe I could really get excited about. Pasta, feta cheese…I was looking forward to this one.


I was disappointed.  The sauce was missing something.  It didn’t jump out and grab me, it was simply a coating for the pasta. Very drab. 

Here’s how it went *I added Red Chard as a vegetable side but it might have made the pasta dish more interesting if I had tossed it in.

Makes 4 – 6 servings

clip_image001[24] 2 TBS olive oil + 2 TBS olive oil(2nd for the chard)

clip_image001[25] 1 onion, chopped

clip_image001[26] 2 tsp. minced garlic

clip_image001[27] 16 oz. jar of roasted red peppers, drain and chopped

clip_image001[28] ½ cup Vegetable broth

clip_image001[29] 1 cup crumbled Feta cheese  *Keep 2 TBS for finishing the dish

clip_image001[30] 1 box whole wheat fettuccine

clip_image001[31] salt to taste

clip_image001[32] ground pepper to taste

clip_image001[33] fresh parsley

clip_image001[34] 1 bunch Red Chard, stems removed and washed REALLY, REALLY well. Chop.

Heat the oil in a skillet over medium high. Sauté onion and garlic for about 8 – 10 minutes. Add the peppers and sauté until heated through (about 3 minutes).

Remove from heat and put into a blender. Add the broth and all BUT 2 TBS of feta. Mix in blender until smooth. Return to the skillet or a sauce pot, add salt and pepper to taste and keep warm.

Sauté the chard in the skillet you used for the onions, etc. by heating the 2nd serving of 2 TBS olive oil over medium high heat. Add the chard when the oil is hot. Sprinkle with salt and pepper. Sauté only until it wilts. DO NOT OVER COOK CHARD! Major, MAJOR YUCK!

Heat the pasta according to package directions. Serve sauce with the pasta garnished with parsley.

*Ted really liked the chard. Me? Not so much, but…like I said, might have enjoyed it mixed in with the pasta.

**The sauce was smooth but it most definitely, without any doubt needed a bit of pizzazz. It was bland going on tasteless.

Would I make it again? Yes but I would add two or three additional ingredients to add flavor. I was thinking maybe sundried tomatoes, or maybe a couple of tablespoons of corn to be pureed with the ingredients (natural sweetness), maybe simply a little bit of crushed red pepper would make a difference.



Now we have to check out everyone else’s results for Fettuccine with Red Pepper & Feta Sauce.  Hope I get some good tweaking ideas.

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  • At 2011.01.27 07:18, Joanne said:

    Days with bad runs really stink, but when they’re good…it’s like you’re walking on water! So glad you had a good one!

    I’m sorry this pasta didn’t WOW you. The sauce sounds like it SHOULD be delicious!

    • At 2011.01.27 07:28, Heather said:

      Aren’t dogs amazing? They can go for hours and hours and never get tired!
      I’m sad this recipe wasn’t your favorite – that first picture had my mouth watering….

      • At 2011.01.27 09:14, Joanne said:

        Joanne – Me too. Thanks to Shane. Another …”what a dog!” day 🙂

        • At 2011.01.27 09:15, Joanne said:

          Heather – They sure are. I can’t imagine life without them. I WANT ANOTHER … unfort. Ted doesn’t … and it’s hard to tell if Shane wants a sibling or not. I doubt it.

          • At 2011.01.27 10:34, Peggy said:

            Hey, I was going to make this tonight. i’m running late this week on my cooking. But now that you didn’t like it I am not sure I want to make it! I know if you didn’t like it I probably won’t either. It sounded good when I read the recipe. I want a dog too, but Chandler is saying no right now. Men.

            • At 2011.01.27 10:40, claudia lamascolo/aka pegasuslegend said:

              This looks amazing…trying to catch up missed alot lately! Working too much…love how good this ones sounds!

              • At 2011.01.27 10:53, Amanda @ bakingwithoutabox said:

                Love that fettuccine! I’m stealing that recipe. Ellie is great. Always makes me feel less guilty if I’m making something of hers.
                Isn’t that great how the mileage creeps up on you. Last night I told my husband it’s only 5 miles. Used to be I whined at doing 3. You’re my inspiration. I’m working up to double digit runs being “normal” like they are for you.

                • At 2011.01.27 17:23, Joanne said:

                  Peggy – you should def. give it a try. I sometimes overdo the flavors so you may like this dish.

                  • At 2011.01.27 17:24, Joanne said:

                    Thanks Claudia. I know you HAVE been working hard. If you’re going to work that hard, move back to NY where you won’t feel bad staying in doors to work. Otherwise, try to enjoy that FL weather. Lucky you.

                    • At 2011.01.27 17:24, Joanne said:

                      Amanda – as usual, your comment made me laugh. Your the best 🙂

                      • At 2011.01.27 19:00, the dawn said:

                        i hate it when you don’t realize until you turn around where all that wind has been hiding. it makes SUCH a huge difference in the winter time. i think that is the #1 difference between running in the winter vs. summer: a runner’s reaction to wind. in the heat i am begging and pleading for the slightest breath of wind…in the cold it is my worst enemy!

                        • At 2011.01.27 20:30, Bri said:

                          Your sauce looks so much creamier than mine. I must not have added enough of the pasta water. I agree that some sundried tomatoes or crushed red pepper would have helped this out. We did enjoy it though!

                          • At 2011.01.27 20:59, Tammy said:

                            This looks amazing! I would have mixed the chard in with it but it looks wonderful on it’s own.

                            • At 2011.01.27 21:08, Sarah said:

                              I am sorry you didn’t like it as much as I did. I added some tomato paste and some crushed red pepper. It perked the sauce up quite a bit. I also served it with shrimp, which went well with the sauce. Hope those ideas help!

                              • At 2011.01.27 22:09, Kayte said:

                                It certainly looks delicious and pretty! We did like this one. I got a really good feta for it as it was the star ingredient and I thought it carried it all very well.

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