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Cheese Sauce: Crisp Veggie Penne w/ Lemon Feta Sauce

Source of Recipe

meals.com


Recipe Introduction

"Red cabbage and emerald snap peas provide crunchy textures, bright tastes, and lively colors. Tart lemon and salty feta make a delectable sauce. So much flavor in just half an hour! "

List of Ingredients

2 quarts water, lightly salted
3/4 pound sugar snap peas, stringed and left whole
2 cups red cabbage, finely shredded
8 ounces dried penne pasta
1 tablespoon butter
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon dried dill
1/2 pound mushrooms, sliced
1/2 teaspoon salt
1/4 cup white grape juice
1/3 cup lemon juice
1/4 teaspoon ground black pepper
2 ounces feta cheese, crumbled


Recipe

In a large stockpot, begin heating water for pasta.

Pull strings from pea pods but leave them whole. Place pea pods and red cabbage shreds on a steamer rack in a saucepan that has a tight-fitting lid. Add about 1 inch of water and cook over medium-high heat for 4 minutes. Remove lid from steaming pot, drain and set aside.

Cook penne in boiling water until al dente. Meanwhile, in skillet over medium heat, combine butter, garlic, paprika and dill. Heat until butter melts and sizzles, then add mushrooms and stir to coat with butter and seasonings. Add salt and stir. Sauté 2 minutes, stirring once or twice during this time. Add grape juice and stir and saute 2 minutes longer. Turn off heat and stir in lemon juice.

When pasta is done, drain briefly, leaving some water clinging. Toss with mushroom mixture until well combined, then toss with vegetables and feta. Transfer to a warmed serving bowl, add pepper and serve very hot.