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Fettuccine with Spiced Pecans and Feta Cheese

Serves 4
Time 30 min
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.
Special Diets:
Ingredients
  • 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 fine sea 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
Method

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.

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.
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  • 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 fine sea 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