Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint

Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint Recipe
Photo: John Autry; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: about 1 1/2 cups pasta and 1 tablespoon nuts)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 453
Fat 17.4 g
Satfat 5.1 g
Monofat 4.1 g
Polyfat 3.3 g
Protein 16.6 g
Carbohydrate 59.7 g
Fiber 4.2 g
Cholesterol 25 mg
Iron 3.5 mg
Sodium 558 mg
Calcium 131 mg

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

Preparation

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.

David Bonom,

Cooking Light

March 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note