RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1200
| View Recipe |
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| Recipe Name: |
Farfalle with Tomatoes, Olives, and Feta |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-17
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Greek |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
To prevent the feta from melting into the pasta, add it only after the tomatoes have been tossed with the pasta, which gives the mixture the opportunity to cool slightly.
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Ingredients:
1 Pound pasta, farfalle (bowtie)
0.5 Cup olives, Kalamata pitted and coarsely chopped
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Directions:
Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain and return the pasta to the stockpot.
Meanwhile, combine the tomatoes, oil, mint, olives, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add the tomato mixture to the pasta in the stockpot and toss to combine. Add the feta and toss again. Season with salt and pepper to taste and serve immediately. |
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| Nutrition per Serving: |
| Calories: |
644 |
Total Carbs: |
96.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
22.5 |
Fat: |
17.8 |
Protein: |
24.24 |
| Fiber: |
2.80 |
Sodium: |
2274.44 |
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