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Red Wine Pasta with Feta Cheese

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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Who says pasta dishes have to be pale? Try cooking spaghetti in red wine for a brilliantly colored and flavorful dish.
By Inspired Taste
Updated Jul 31, 2012
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Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve this as a meatless meal for 4 or as a side for 6 to 8 people.
  • tip 2
    Shredded Parmesan cheese can be substituted for the feta.
  • tip 3
    When buying red wine for this dish, choose one that’s on the drier side, but still has some fruitiness to it.

Nutrition

Nutrition Facts are not available for this recipe
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