Pasta Marsala with Feta
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Ingredients40 m servings 440 cals
Original recipe yields 2 servings
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium heat; cook and stir onion, garlic, and basil in the hot oil until onion is softened, about 5 minutes. Stir snap peas into onion mixture and cook for 2 to 3 minutes. Pour chicken stock, Marsala wine, and white wine into skillet. Add penne pasta; cook and stir until liquid is absorbed, about 5 minutes more. Season with salt and pepper.
- Divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve.
Per Serving: 440 calories; 12.2 g fat; 55.8 g carbohydrates; 12.1 g protein; 17 mg cholesterol; 334 mg sodium. Full nutrition
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