Fettuccine with Figs & Goat Cheese

Pastas and Stir-fries.
Sweet, dried figs are poached in red wine to soften, then tossed with freshly cooked pasta in a creamy goat cheese and red wine sauce.

Fettuccine with Figs & Goat Cheese


Quantity Ingredients
2 cups dried Calimyrna figs (8 ounces)
1-1/2 cups chicken broth
3/4 cup dry red wine
1/2 tsp pepper
1/2 tsp dried thyme
1 tsp olive oil
1 red bell pepper, cut inot 1/2-inch squares
10 ounces fettuccine
6 ounces soft goat cheese, crumbled
2 tbsp snipped chives or green onion ends


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 saut� 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. Makes 4 servings. Nutrition Information per serving: 591 calories, 14g total fat, 7.1g saturated fat, 9.6g dietary fibre, 20g protein, 94g carb, 21mg cholesterol, 546mg sodium.

Source: www.wholehealthmd.com