Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 7
David Bonom
Recipe by Cooking Light March 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 1 1/2 cups pasta and 1 tablespoon nuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.

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  • While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.

  • 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.

Nutrition Facts

453 calories; fat 17.4g; saturated fat 5.1g; mono fat 4.1g; poly fat 3.3g; protein 16.6g; carbohydrates 59.7g; fiber 4.2g; cholesterol 25mg; iron 3.5mg; sodium 558mg; calcium 131mg.
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