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Pasta Marsala with Feta

Rated as 3.5 out of 5 Stars

"I was craving some pasta the other night and thought that Marsala wine would compliment it great. This recipe is what I came up with on the spur of the moment with what I had lying around my poor, grad school student's kitchen. I think it turned out delicious!"
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Ingredients

40 m servings 440 cals
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.
  3. Divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve.

Nutrition Facts


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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Reviews

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I had different wine but turned out well and also added chicken, really like this simple meal :)