- 1/2 (8 ounce) package penne pasta
- 1 tablespoon olive oil
- 1/2 sweet onion (such as Vidalia), chopped
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 1/2 cup sugar snap peas
- 1/3 cup chicken stock
- 1/3 cup Marsala wine
- 1 splash sweet white wine
- Salt and ground black pepper to taste
- 1/4 cup crumbled feta cheese, or to taste
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.
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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.
Divide pasta and snap pea mixture into 2 bowls and sprinkle with crumbled feta cheese to serve.