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)

Recipe from

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.

Note:

David Bonom,

March 2011
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