Pappardelle With Feta Cheese Sauce

By Marian Burros

Total Time
15 minutes
Rating
3(24)
Comments
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Ingredients

Yield:2 servings
  • ½ to 1jalapeno or Serrano chili
  • 1clove garlic
  • 1teaspoon fresh thyme leaves
  • ¼pound strong-flavored feta cheese, like Bulgarian
  • ½cup nonfat plain yogurt
  • 3tablespoons reduced-fat ricotta
  • 1teaspoon lemon juice
  • 8Moroccan olives or other oil-cured olives
  • 8ounces fresh pappardelle or other fresh pasta, like linguine
  • Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

661 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 96 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 28 grams protein; 820 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring water to boil in covered pot for pasta.

  2. Step 2

    Wash, trim and seed chili. With food processor running, put chili, garlic and thyme leaves through food processor to chop. Turn off processor; add feta, yogurt, ricotta and lemon juice, and process to mix well.

  3. Step 3

    Pit olives; chop and add to cheese mixture.

  4. Step 4

    Cook pasta. Drain and toss with cheese mixture. Season with pepper, and serve.

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Ratings

3 out of 5
24 user ratings
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Comments

Maya S.

I grew up eating a middle eastern version of this made with feta , cream cheese milk, garlic and lots of black pepper in the blender , also some shredded “ normal “ cheese like Swiss emmentaler , lemon adds as well to this , it’s my favorite pasta sauce ! This one is nice as well

Eskirmish

Needs lots of black pepper and some red pepper for a kick. Use zest and juice from 1/2 lemon. Replaced Ricotta with cream cheese since this is what I had.

Maya S.

I grew up eating a middle eastern version of this made with feta , cream cheese milk, garlic and lots of black pepper in the blender , also some shredded “ normal “ cheese like Swiss emmentaler , lemon adds as well to this , it’s my favorite pasta sauce ! This one is nice as well

Terry

This was Ok but not something I would go to regularly. Needed something to bright it up a bit.

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