Saturday, December 28, 2013

Shells with Bell Peppers and Feta

     If I ever lose my copy of Taste of Home Everyday Light Meals, I'm hosed. I am constantly digging through this recipe book for recipes and ideas. We really liked this recipe. It's super easy to put together and leaves plenty of room for personal interpretation. It's also fairly healthy. This is one of those meals that is perfect for the middle of a busy week. As a bonus, it's good cold, too! As always, any notes or changes are in blue.
Shells with Bell Peppers and Feta
via Taste of Home Everyday Light Meals
  • 2-1/4 cups uncooked penne (we used 5 cups of medium shells)
  • 3/4 cup chopped onion 
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1/4 cup sliced ripe black olives (you bet. Ripe from the can.)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (I never understand measurements like this. 1/8 teaspoon? Really? Why not hold the jar of cayenne next to the bowl and call it a day? I used a full teaspoon)
  • 1/4 cup water
  • 1/2 cup crumbled feta cheese
  1. Cook and drain pasta according to package directions (It's important to use the right package for directions. You don't want to accidentally cook your pasta according to the directions on a package of suppositories)
  2. In a nonstick skillet, sautee onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer.
  3. Add the peppers; cook and stir for 2-3 minutes or until vegetables are tender.
  4. Stir in olives, oregano, salt, and cayenne. Add water; cook and stir until mixture comes to a boil. Stir pasta into skillet. Remove from heat. Stir in cheese. 

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