Updated Tuesday, December 14th, 2010
Yield: Serves 2
The delicate flavor and aroma of fresh shallots transform this quick-and-easy pasta dish into something very special.
1. In a glass measuring cup, combine the wine, oregano, and basil. Set aside.
2. Heat the oil in a large skillet. Add the shallots and ham and stir over medium heat until the shallots are tender but not browned. Add the green bell pepper and cook briefly. The pepper should retain some of its crunch. Season with salt and pepper.
3. Pour on the wine mixture. Add the hot, drained spaghetti and toss to coat. Add the tomatoes and stir over medium heat. Sprinkle on the thyme and crumbled feta cheese. Cook only until the cheese begins to melt. Serve at once.
In this issue: Summer Off the Beaten Path
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