Mixed-Herb Pasta with Red Bell Peppers and Feta

• 5 tablespoons olive oil
• 2 large red bell peppers, cut into thin strips
• 4 large garlic cloves, minced
• 1 cup dry white wine
• 1 pound spaghettini
• 1 1/2 cups coarsely chopped mixed fresh herbs (such as basil, parsley, tarragon, mint, and sage)
• 1 1/2 cups crumbled feta cheese (about 7 ounces)

1. Heat oil in heavy large skillet over high heat.
2. Add peppers and cook until crisp-tender, stirring frequently, about 3 minutes.
3. Add garlic; saute 1 minute.
4. Add wine; boil until reduced by 1/3, about 2 minutes.
5. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
6. Drain, reserving 1/2 cup cooking liquid.
7. Return pasta and reserved cooking liquid to pot.
8. Add pepper mixture, herbs, and cheese.
9. Toss gently but thoroughly until cheese begins to melt.
10. Season to taste with salt and pepper and serve.

olive oil, red bell peppers, garlic, white wine, spaghettini, herbs, feta cheese

Taken from www.epicurious.com/recipes/food/views/mixed-herb-pasta-with-red-bell-peppers-and-feta-106418 (may not work)