Fettuccine with Spiced Pecans and Feta Cheese

Fettuccine with Spiced Pecans and Feta Cheese

Serves 4
Although this vegetarian pasta dish is delicious as-is, you can toss it with thinly sliced turkey or chicken breast or cubes of pan-fried tofu for added protein, if desired.
  • 1/2 cup pecan halves
  • 1 1/2 teaspoon extra virgin olive oil, divided
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/2 pound fettuccine
  • 2 cups julienned red onion
  • 2 cups julienned yellow bell pepper
  • 1 clove garlic, finely chopped
  • 1/2 cup vegetable broth
  • 1/2 cup crumbled feta cheese, divided
  • 1/2 teaspoon ground black pepper
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Preheat oven to 325°F. In a medium bowl, toss together pecans, 1/2 teaspoon of the oil, cayenne, garlic powder, and 1/8 teaspoon salt. Transfer pecans to a sheet tray and bake until lightly toasted and fragrant, about 5 minutes. Set aside.

Cook fettuccine according to directions on package. 

Meanwhile, heat remaining 1 teaspoon oil in a large skillet over medium heat. Add onions, peppers, and garlic and cook for 2-3 minutes. Add broth, 1/4 cup of the feta cheese and cook for 2 to 3 minutes more. Add cooked and drained pasta and remaining salt and pepper and toss gently to combine. Garnish with spiced pecans and remaining feta cheese.
Nutritional Info: 
Per Serving: 400 calories (150 from fat), 17g total fat, 4g saturated fat, 15mg cholesterol, 590mg sodium, 52g carbohydrates, (5 g dietary fiber, 7g sugar), 13g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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