pasta-marsala-with-feta

Pasta Marsala with Feta

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  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
heatherp922
Recipe by  heatherp922

“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

Adjust Servings

Original recipe yields 2 servings

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Directions

  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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 440 cal
  • 22%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 55.8 g
  • 18%
  • Protein
  • 12.1 g
  • 24%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

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Chicken Marsala with Eggplant and Pasta Casserole