This vibrant pasta dish combines tender fettuccine with a luscious, creamy sauce made from goat cheese, chicken broth, and fresh basil. Sweet roasted red and yellow bell peppers add a delightful pop of color and flavor, while salty Kalamata olives and briny capers provide a perfect Mediterranean contrast. The result is a rich, satisfying meal that balances tangy cheese with savory aromatics like garlic and scallions. It’s an elegant yet simple weeknight dinner that feels special enough for guests but quick enough for busy evenings. Serve with a simple green salad and crusty bread for a complete, comforting experience.
Fettuccine With Goat Cheese & Peppers
Description
This vibrant pasta dish combines tender fettuccine with a luscious, creamy sauce made from goat cheese, chicken broth, and fresh basil. Sweet roasted red and yellow bell peppers add a delightful pop of color and flavor, while salty Kalamata olives and briny capers provide a perfect Mediterranean contrast. The result is a rich, satisfying meal that balances tangy cheese with savory aromatics like garlic and scallions. It&# 226;ÂÂs an elegant yet simple weeknight dinner that feels special enough for guests but quick enough for busy evenings. Serve with a simple green salad and crusty bread for a complete, comforting experience.Ingredients
Directions
-
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
-
While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced scallions and diced bell peppers. Sauté for 5-7 minutes until peppers are tender and lightly caramelized.
-
Add minced garlic, dried oregano, and a pinch of salt. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
-
Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
-
Reduce heat to low. Stir in crumbled goat cheese until it begins to melt and creates a creamy sauce. If too thick, add reserved pasta water one tablespoon at a time.
-
Fold in drained fettuccine, Kalamata olives, and capers. Toss gently to coat the pasta evenly in the sauce.
-
Remove from heat. Stir in slivered fresh basil. Season with black pepper and additional salt if needed. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 562.9kcal
- % Daily Value *
- Total Fat 38.5g60%
- Saturated Fat 23.8g119%
- Cholesterol 188.8mg63%
- Sodium 683.4mg29%
- Total Carbohydrate 17.7g6%
- Dietary Fiber 4.7g19%
- Sugars 12.0g
- Protein 34.1g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegetarian version, substitute vegetable broth for the chicken broth.
If fresh basil is unavailable, use 1 teaspoon of dried basil, added with the oregano.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.
For extra richness, add a tablespoon of butter at the end of cooking.
