Pappardelle With Feta Cheese Sauce

By Marian Burros

Published July 15, 1997

Total Time
15 minutes
Rating
3(25)
Comments
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Ingredients

Yield:2 servings

  • ½ to 1 jalapeno or Serrano chili

  • 1 clove garlic

  • 1 teaspoon fresh thyme leaves

  • ¼ pound strong-flavored feta cheese, like Bulgarian

  • ½ cup nonfat plain yogurt

  • 3 tablespoons reduced-fat ricotta

  • 1 teaspoon lemon juice

  • 8 Moroccan olives or other oil-cured olives

  • 8 ounces fresh pappardelle or other fresh pasta, like linguine

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

96 grams carbs; 63 milligrams cholesterol; 661 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 4 grams fiber; 820 milligrams sodium; 28 grams protein; 8 grams sugar

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
25 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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