Mediterranean Fettuccine

• 1/2 cup vegetable broth
• 8 sun-dried tomatoes (not packed in oil), halved
• 6 ounces uncooked fettuccine
• 1 medium sweet yellow pepper, thinly sliced
• 1 medium sweet red pepper, thinly sliced
• 1 cup chopped green onions
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 10 Greek olives, pitted and coarsely chopped
• 1/4 cup minced fresh basil
• 1 tablespoon capers, drained
• 1 teaspoon dried oregano
• 1 package (4 ounces) crumbled feta cheese

1. In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside.
2. Cook fettuccine according to package directions. Meanwhile, in a
3. coated with cooking spray, saute peppers and onions in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through.
4. Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat.

vegetable broth, tomatoes, fettuccine, sweet yellow pepper, sweet red pepper, green onions, olive oil, garlic, olives, fresh basil, capers, oregano, feta cheese

Taken from www.tasteofhome.com/recipes/mediterranean-fettuccine/ (may not work)