The Mediterranean dish makes an impressive main course or side.

Mediterranean Fettuccine
Preparation and baking time: 30 minutes

1⁄2 cup vegetable broth
8 sun-dried tomatoes (not packed in oil), halved
6 ounces uncooked fettuccine
1 medium sweet yellow pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup chopped green onions
2 garlic cloves, minced
1 tablespoon olive oil
10 Greek olives, pitted and coarsely chopped
1⁄4 cup minced fresh basil
1 tablespoon capers, drained
1 teaspoon dried oregano
1 package (4 ounces) crumbled feta cheese

In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside.

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the peppers, onions and garlic in oil for 3 or 4 minutes or until tender. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.

Drain fettuccine; place in a large serving bowl. Add the feta cheese and pepper mixture; toss to coat.

Makes 4 servings.

Nutritional information per serving (11⁄2 cups): 331 calories, 12 g fat (4 g saturated fat), 15 g cholesterol, 854 mg sodium, 44 g carbohydrates, 6 g fiber, 14 g protein.

Recipe from: Taste of Home