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

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: about 1 1/2 cups pasta and 1 tablespoon nuts)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 453
  • Fat: 17.4g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3.3g
  • Protein: 16.6g
  • Carbohydrate: 59.7g
  • Fiber: 4.2g
  • Cholesterol: 25mg
  • Iron: 3.5mg
  • Sodium: 558mg
  • Calcium: 131mg

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.
  2. 2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
  3. 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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