“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.” - by CATHYNAN
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 434 cal
- 22%
- Fat
- 20.1 g
- 31%
- Carbs
- 49 g
- 16%
Based on a 2,000 calorie diet
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Reviews (136)
Rate This Recipe
"This is the BEST pasta recipe I have ever tried. My wife and I made pleasure noises throughout the meal. I left out the red pepper flakes. I added 4 ounces of sauted Portabellas, 2 medium zucchini j..." See moreulienned, and 3/4 jar of sliced marinated roasted peppers with garlic. I stirred the Feta into the hot pasta and got it mixed and melted before adding the other ingredients."
ChickenGrrl
"This is very similar to Macaroni Grill's Farfalle Renaldo, which hasn't been on the menu in years, and which I miss terribly. I made this with kalamata (Greek) olives, in order to attempt to duplicat..." See moree the Grill's version, and it was pretty darn close! I normally, er, mess with recipes a great deal, adding extra seasonings, etc., but I didn't add anything to this, except some sautéed baby portabella mushrooms that I needed to get rid of. This was very fast and simple to make, and quite delicious - even vegetarian. My (carnivore) husband raved!"
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