Linguine With Creamy Red Pepper-Feta Sauce
2 Tbl olive oil
1 small onion chopped
2 to 3 garlic cloves peeled and chopped
1 (12-ounce) jar roasted red peppers drained and chopped
1/2 Cup low-sodium chicken stock or vegetable stock
1 Cup crumbled feta cheese or a 6-ounce block (plus more for sprinkling)
1 Lb whole-wheat linguine
Freshly ground black pepper
2 Tbl chopped fresh parsley leaves
Heat the oil in a heavy skillet over medium-high heat. Saute onion and
garlic until soft, about 10 minutes. Add roasted peppers and saute until
heated through. Remove from heat and let cool slightly. Place mixture in
the bowl of a food processor with stock and the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and feta cheese.