Mediterranean Fettuccine

Earlier in the week we had this great pasta salad.  We are planning a trip to Greece next summer so I thought this would be a great fit.  This makes a wonderfully light summer meal.  Makes 2 servings.

Mediterranean Fettuccine

½        cup Vegetable Broth

8          each sun-dried tomatoes (not in oil), halved

6          ounces fettuccine, uncooked

1          each red and yellow bell pepper, chopped

1          cup green onions, chopped

2          cloves garlic, minced

1/4      teaspoon red pepper flake

1          tablespoon olive oil

10        Greek Olives, pitted and coarsely chopped

¼        cup fresh basil, minced

1          tablespoon capers, drained

1          teaspoon dried oregano

1          4 ounce feta cheese, crumbled

1.  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.

2.  Cook fettuccine according to package directions.  Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, sauté the peppers, onion, garlic, and red pepper flakes in oil for 3-4 minutes or until tender.  Reduce heat.  Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.
3.  Toss the fettuccine with the vegetable mixture and add the feta cheese.