Pasta Marsala With Feta
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
43
Spice
42
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
230 g
Penne Pasta (package)1 tbsp
Olive Oil2 cloves
Garlic (minced)2 tsps
Dried Basil1 cup
Sugar Snap Peas1 cup
Chicken Stock1 cup
Marsala Wine1
SaltDirections:
1
Fill a large pot with lightly salted water and bring to a boil
2
Stir in penne and return to a boil
3
Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain
4
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
5
Stir snap peas into onion mixture and cook for 2 to 3 minutes
6
Pour chicken stock, Marsala wine, and white wine into skillet
7
Add penne pasta; cook and stir until liquid is absorbed, about 5 minutes more
8
Season with salt and pepper
9
Divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve