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🍝 Pasta with Pepper Stew and Feta

547 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• garlic cloves 2 pcs.
• pepper, red 3 pcs.
• parsley, fresh 20 g
• olive oil 2 tbsp
• tomato paste 4 tbsp
• red wine, dry 200 ml
• salt pinch
• Cesljanci pasta 800 g
• pepper, black ground pinch
• pepper, sweet 2 tsp
• feta 100 g

Instructions

1. 1. Cut the onions in half and peel off the skin.
2. 2. Dice the onions into small cubes.
3. 3. Peel the garlic.
4. 4. Finely chop the garlic.
5. 5. Halve the bell peppers and remove the stems and seeds.
6. 6. Cut the bell peppers into large pieces.
7. 7. Wash the parsley and pat it dry.
8. 8. Pluck the parsley leaves from the stems.
9. 9. Chop the parsley leaves finely.
10. 10. Heat oil in a skillet over medium heat.
11. 11. Sauté the onions and garlic until translucent.
12. 12. Increase the heat.
13. 13. Roast the tomato paste for about 2 minutes.
14. 14. Add the bell pepper pieces.
15. 15. Sauté the bell peppers in the tomato paste for about 4 minutes.
16. 16. Stir the bell peppers regularly.
17. 17. Deglaze the mixture with red wine.
18. 18. Let the stew simmer for about 15 minutes.
19. 19. Bring about 1 liter of salted water to a boil in a pot.
20. 20. Add the pasta to the boiling water.
21. 21. Cook the pasta for about 5 minutes until al dente (firm to the bite).
22. 22. Drain the pasta.
23. 23. Add the pasta to the pepper stew.
24. 24. Season the dish generously with salt, pepper, and paprika powder.
25. 25. Serve the pasta on plates.
26. 26. Crumble feta cheese over the stew.
27. 27. Garnish the dish with fresh parsley.

Nutrition per serving

• kcal: 547
• Protein: 20 g · Fett/Fat: 22 g · Carbs: 66 g