Comida Kraft
Recipe Box

Greek Isles Fettuccine

Prep Time
25
min.
Total Time
25
min.
Servings

6 servings

Feta cheese, basil, tomatoes and ground black pepper…this Greek Isles Fettuccine is so flavorful you'll be amazed it was made in your own kitchen.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook fettuccine in large saucepan as directed on package; drain.
  • Return fettuccine to pan. Add oil; toss to coat.
  • Add remaining ingredients; mix lightly.

Substitute

Substitute 2 tsp. dried basil leaves for the fresh basil.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 390
Total fat 16g
Saturated fat 7g
Cholesterol 30mg
Sodium 450mg
Carbohydrate 46g
Dietary fiber 2g
Sugars 4g
Protein 15g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I loved this dish because it tasted wonderful and was super easy to prepare. I loved this dish because it tasted wonderful and was super easy to prepare. It was a great way to use fresh tomatoes and basil from our garden. My husband even said it tasted like something you would get at a fine italian restaurant. For my pickier eaters, I served them before adding the feta cheese, which seemed to work out better. I'm passing this one on right now.
Date published: 2003-09-09
Rated 5 out of 5 by from first time making "this season", and i am SO excited! first time making "this season", and i am SO excited!! my husband (picky, picky eater!) loves this recipe, as do i!! it's easy, and simply delicious! i use one package of the refrigerated pasta, and i think it makes it even better!! also use regular feta when i can't find the tomato & basil!! enjoy!! it's one of our "regulars"!!
Date published: 2006-05-03
Rated 5 out of 5 by from I thought this was terrific. I thought this was terrific. To cut calories a little bit, next time I might try cutting the oil down to 2 T and maybe add another tomato, and I think it would still work fine. I see that another cook here at the website added chicken, and that would probably be a good variation too.
Date published: 2004-05-28
Rated 4 out of 5 by from I used plain feta instead of the flavored variety. I used plain feta instead of the flavored variety. I also bought a block and crumbled it myself at about half the price of the already crumbled stuff. The fresh basil from our garden was very potent so we got by with a lot less than the recipe calls for.
Date published: 2003-09-08
Rated 4 out of 5 by from This is one of the best new recipes I've tried in a long time. This is one of the best new recipes I've tried in a long time. I added one minced clove of garlic and it was so delicious. However, I'd recommend it to serve 4, not 6. We simply inhaled it! And, it's also good at room temperature.
Date published: 2003-09-05
Rated 5 out of 5 by from This is an outstanding recipe and very easy to prepare, one of my family favorites. This is an outstanding recipe and very easy to prepare, one of my family favorites. I have made it several times and the last few times altered it slightly by adding diced chicken breast or diced pork. Really good!
Date published: 2004-01-28
Rated 4 out of 5 by from I loved this recipe! I loved this recipe! Its so easy to make and best of all it was quick to make. All of our 5 kids loved it, and thats hard to accomplish! I added sauteed garlic shrimp the 2nd time I made it, and it was wonderful!
Date published: 2003-09-13
Rated 5 out of 5 by from I've made this recipe many times. I've made this recipe many times. My family and friends love it. Adding precooked and thinly sliced Italian sausage also makes a nice alternative and makes it readily acceptable to those that have to have meat.
Date published: 2003-11-07
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