Pasta Marsala with Feta recipe

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Ingredients

½ (8 ounce) package penne pasta
1 tablespoon olive oil
½ sweet onion (such as Vidalia®), chopped
2 cloves garlic, minced
2 teaspoons dried basil
½ cup sugar snap peas
⅓ cup chicken stock
⅓ cup Marsala wine
1 splash sweet white wine
salt and ground black pepper to taste
¼ cup crumbled feta cheese, or to taste

Nutrition Info

440.3 calories
carbohydrate: 55.8 g
cholesterol: 16.8 mg
fat: 12.2 g
fiber: 3.9 g
protein: 12.1 g
saturatedFat: 4.1 g
servingSize: -
sodium: 333.6 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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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