Fettuccine with Figs & Goat Cheese
Sweet, dried figs are poached in red wine to soften, then tossed with freshly cooked pasta in a creamy goat cheese-red wine sauce.
  • 2 cups dried Calimyrna figs (8 ounces)
  • 1- 1/2 cups chicken broth
  • 3/4 cup dry red wine
  • 1/2 teaspoon pepper
  • 1/2 teaspoon thyme
  • 1 teaspoon olive oil
  • 1 red bell pepper, cut into 1/2-inch squares
  • 10 ounces fettuccine
  • 6 ounces soft goat cheese, crumbled
  • 2 tablespoons snipped chives or scallion greens

    1. In a medium saucepan, combine figs, broth, wine, pepper, and thyme. Bring to a boil, reduce to a simmer, cover, and cook 20 minutes or until figs are tender. When cool enough to handle, drain, reserving cooking liquid. Remove stems and coarsely chop figs.

    2. Meanwhile, in a large nonstick skillet, heat oil over low heat. Add bell pepper and saute five minutes or until crisp-tender. Add reserved fig cooking liquid; set aside.

    3. In a large pot of boiling water, cook pasta according to package directions. Drain and transfer to a large bowl. Add goat cheese, chives, and figs to bowl. Bring mixture in skillet to boil, pour over pasta; toss well.

    Nutritional Information
    Per serving: 591 calories, 14g total fat, 7.1g saturated fat, 3.7g monounsaturated fat, 1.5g polyunsaturated fat, 9.6g dietary fiber, 20g protein, 94g carbohydrate, 21mg cholesterol, 546mg sodium.
    Good source of: fiber, selenium, vitamin C.

    Date Published: 09/19/2005 > Printer-friendly Version

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