Tomato, Feta, and Thyme Farfalle

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Tomato, Feta, and Thyme FarfalleRecipe
Photo: Colin Clark; Styling: Missie Neville Crawford


Garden fresh stir-ins make Tomato, Feta, and Thyme Farfalle a simple 20-minute side for your dinner.
Serves 4 (serving size: 3/4 cup)


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4 ounces uncooked mini farfalle
1 cup sliced leek
4 teaspoons olive oil
2 garlic cloves, minced
1 tablespoon lemon juice
1 cup quartered cherry tomatoes
2 teaspoons minced thyme
1/3 cup crumbled feta cheese


1. Cook pasta according to package directions; drain.

2. Sauté leek in olive oil over medium heat 2 minutes. Add minced garlic; sauté 30 seconds. Stir in lemon juice, pasta, cherry tomatoes, thyme, and feta cheese; toss.

Created date

March 2014

Nutritional Information

Calories 195
Fat 7.3 g
Satfat 2.4 g
Sodium 127 mg