Mini Farfalle with Roasted Peppers, Onions, Feta & Mint

Total: 20 minutes Yield: 4 servings (serving size: about 1 1/2 cups pasta and 1 tablespoon nuts) Nutritional Information Calories:453 Fat:17.4g (sat 5.1g,mono 4.1g,poly 3.3g) Protein:16.6g Carbohydrate:59.7g Fiber:4.2g Cholesterol:25mg Iron:3.5mg Sodium:558mg Calcium:131mg

Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces mini farfalle pasta

  • 1/4

    cup pine nuts

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cup prechopped onion

  • 1/4

    cup golden raisins

  • 1

    tablespoon minced garlic

  • 1

    cup sliced bottled roasted red bell peppers, rinsed and drained

  • 1

    cup (4 ounces) crumbled feta cheese

  • 2

    tablespoons chopped fresh mint

  • 2

    tablespoons chopped fresh basil

  • 1/4

    teaspoon black pepper

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid. 2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently. 3. Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, raisins, and garlic; cook 8 minutes or until onion begins to brown, stirring frequently. Add bell peppers; cook 4 minutes or until heated, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid; cook 1 minute, stirring to combine. Remove from heat; stir in feta, mint, basil, and black pepper. Sprinkle with nuts.

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