Pappardelle With Feta Cheese Sauce

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    646 calories; 16 grams fat; 10 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 93 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 28 grams protein; 62 milligrams cholesterol; 592 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil in covered pot for pasta.
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. Pit olives; chop and add to cheese mixture.
4. Cook pasta. Drain and toss with cheese mixture. Season with pepper, and serve.

15 minutes