Fettuccine with Creamy Roasted Red Pepper Sauce

I'm drawing a blank on any interesting commentary today, so I'll just get right to it. I recently checked out Ellie Krieger's cookbook from the library. It's one I'm definitely going to add to my collection. This recipe is one from that, although I found it also on the Food Network website so I didn't have to type it all out. Woo hoo!

Fettuccine with Creamy Red Pepper-Feta Sauce
Ellie Krieger, 2006 All rights reserved

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

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I'm pretty sure this is the exact same as in the cookbook. I think we'll just have some bread and salad with this, maybe some broccoli.

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I thought this was just okay. If I had everything on hand and needed a quick dinner I'd make it, but I don't think I'd plan on making it again. I have other feta/pasta recipes I like a lot better than this.