Red Wine Pasta with Feta Cheese

Red Wine Pasta with Feta Cheese

Bloggers Adam and Joanne Gallagher from Inspired Taste cook spaghetti in red wine for a brilliantly colored and flavorful dish.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

1
teaspoon salt
1
package (16 oz) thin spaghetti
3
tablespoons butter
1
clove garlic, finely chopped
1/4
teaspoon crushed red pepper flakes
2
cups dry red wine (such as Chianti or Zinfandel)
Salt and pepper to taste
1/4
to 1/2 cup crumbled feta cheese
  1. Heat large pot of water to boiling; add 1 teaspoon salt and the spaghetti. Cook just until spaghetti begins to bend easily, about 5 minutes.
  2. Meanwhile, in large skillet, melt 1 tablespoon of the butter over medium heat. Cook garlic and pepper flakes in butter 1 minute, stirring constantly. Add wine; heat to simmering.
  3. Drain spaghetti, reserving cooking water. Add spaghetti to skillet. Cook, stirring occasionally, until spaghetti is al dente (add some of the reserved cooking water, if desired). Add remaining 2 tablespoons butter; stir until melted. Season with salt and pepper.
  4. Sprinkle individual servings with 1 to 2 tablespoons cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve this as a meatless meal for 4 or as a side for 6 to 8 people.
Shredded Parmesan cheese can be substituted for the feta.
When buying red wine for this dish, choose one that’s on the drier side, but still has some fruitiness to it.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.