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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I was craving some pasta the other night and thought that Marsala wine would compliment it great. This recipe is what I came up with on the spur of the moment with what I had lying around my poor, grad school student's kitchen. I think it turned out delicious! Ingredients:
1/2 (8 ounce) package penne pasta |
1 tablespoon olive oil |
1/2 sweet onion (such as vidalia®), chopped |
2 cloves garlic, minced |
2 teaspoons dried basil |
1/2 cup sugar snap peas |
1/3 cup chicken stock |
1/3 cup marsala wine |
1 splash sweet white wine |
salt and ground black pepper to taste |
1/4 cup crumbled feta cheese, or to taste |
Directions:
1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
2. 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. Stir snap peas into onion mixture and cook for 2 to 3 minutes. Pour chicken stock, Marsala wine, and white wine into skillet. Add penne pasta; cook and stir until liquid is absorbed, about 5 minutes more. Season with salt and pepper.
3. Divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve.
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