Ingredients
1/2 cup vegetable broth8 sun-dried tomatoes (not packed in oil), halved6 ounces uncooked fettuccine1 medium sweet yellow pepper, thinly sliced1 medium sweet red pepper, thinly sliced1 cup chopped green onions1 tablespoon olive oil2 garlic cloves, minced10 Greek olives, pitted and coarsely chopped1/4 cup minced fresh basil1 tablespoon capers, drained1 teaspoon dried oregano1 package (4 ounces) crumbled feta cheese
Preparation
In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside.
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onions in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.
Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat.
