This recipe is a delightful combination of savory and sweet flavors. I used baby spinach instead of fresh mint and basil, and added dried basil and oregano to the onions before they were sauted. With the addition of the spinach this becomes a nice one dish meal with a serving of vegetables and carbs.
Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint
AlyssaGrace Posted: 03/17/11
Rebecca111 Posted: 03/09/11
I really enjoyed this recipe! It tasted great and is excellent for leftovers as well!
KathrynNC Posted: 03/16/11
We are trying to do one vegetarian night per week. I was slightly skeptical about the raisins and the mint in this dish. However, I was pleasantly surprised with how all the flavors came together! This is definitely a dish I will make again. Served it with a spring mix salad and simple vinaigrette. Hope the leftovers are just as good tomorrow!
smore154 Posted: 03/23/11
I really loved this dish. It sounded so intriguing with all of the "odd" ingredients, but it is really such a surprise. All the flavors go together so well! I made no substitutions, and would make it exactly as is again. My husband loved it- and he is always weary of new foods with ingredients such as these. I'd also feel very comfortable serving this to guests.
KrumplyW Posted: 03/15/11
I made three new Cooking Light pasta dishes this week and this was my favorite. It now ranks as my second favorite Cooking Light recipe! I made it exactly as the recipe was written and found it to be full of flavor and very satisfying. I made it for my family but would be comfortable serving it to guests as well.
No Longer Registered Posted: 04/09/11
Good, but not WOW. Easy to make and a nice alteration of pasta from the regular 'saucy' stuff. I'll probably make it every now and then... minus the pine nuts.
JustSomeGuy Posted: 05/16/11
Absolutely delicious. I mixed it up a little, focusing on making this a room-temperature dish instead of hot. Was just as good the next day.
Whygal Posted: 07/21/11
Delicious, quick and easy to prepare. I made this meal with only a few minor changes to suit my family: I deleted the pine nuts (allergy), raisins (don't care for them), and subbed fresh sliced baby spinach for the mint and basil (based on another posted review). I also used fresh roasted red and yellow peppers as I don't care for the briny taste of bottled peppers. I had dinner on the table in less than a half hour!!
LaurenKane Posted: 11/07/11
This dish is DELISH!! I was a bit hesitant when making it because I typically like my pasta dishes "saucy" but the creaminess of the feta does just the trick! I ommitted the mint as I wasn't feeling THAT adventurous, but added some sun dried tomatoes I had laying around. The jar of roasted peppers I had in my cupboard were mixed red and yellow which to me was even better than just the red! It added an additional flavor and the colors really popped. Just as pleasing to the eye as it was to the palate. My hubby loved it, and it will definately go into the rotation. I would also make this dish for guests and pair it with a very simple green or spinach salad (the salad won't need much considering the pasta has so many ingredients itself). YUM.
mtbike40 Posted: 02/26/12
We liked this pasta a lot, and it came together nice and quickly. I particularly enjoyed the roasted red peppers instead of having tomato in the the pasta. The feta cheese is always a hit, but this was a great pasta salad without any oil or dressing in it. Great calorie saver.
davidz Posted: 01/19/13
Really loved all the different flavors in this dish.
smd1212 Posted: 06/24/13
Very tasty - I prepared as written but added one Italian chicken sausage as my husband prefers meat in most dishes. I broke up and browned with the onions and garlic and added the raisins after a few minutes of sautéeing. Also added a bit of chicken stock along with the 1/2 cup pasta water and added a bit of dried red pepper flakes (we like a bit spicier). Next time I would add more fresh basil and mint, we love those two flavors together! Nice alternative to meatier pasta dishes.