Pasta Marsala with Feta

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!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 440 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• ⅓ cup chicken stock
• ⅓ cup Marsala wine
• ½ sweet onion (such as Vidalia®), chopped
• ¼ cup crumbled feta cheese, or to taste
• ½ (8 ounce) package penne pasta
• ½ cup sugar snap peas
• 1 splash sweet white wine

Recipe Instructions

Step 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.

Step 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.

Step 3

Divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve.