This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.
| Prep Time: | 15m |
| Cook Time: | 20m |
| Ready in: | 35m |
| Yield: | 8 servings |
| Ingredients | |
| 1 (16 ounce) package uncooked farfalle pasta 1/4 cup olive oil 3 cloves chopped garlic 1 teaspoon crushed red pepper flakes 2 tablespoons lemon juice 1/2 cup pine nuts 1 (2.25 ounce) can sliced black olives 1/2 cup chopped sun-dried tomatoes 1 cup crumbled feta cheese salt and pepper to taste | |
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 410 cal | Total Fat: | 19.7 g | Cholesterol: | 28 mg | |||
| Sodium: | 638 mg | Carbohydrates: | 45.5 g | Fiber: | 3 g | |||
| Protein: | 13.9 g | |||||||
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