Ingredients
8
8 servings
- •1 (16 ounce) package uncooked farfalle pasta
- •¼ cup olive oil
- •3 cloves chopped garlic
- •1 teaspoon crushed red pepper flakes
- •2 tablespoons lemon juice
- •½ cup pine nuts
- •1 (2.25 ounce) can sliced black olives
- •½ cup chopped sun-dried tomatoes
- •1 cup crumbled feta cheese
- •salt and pepper to taste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 434
- Carbohydrate: 49g
- Fat: 20g
- Fiber: 4g
- Protein: 15g
- Sugar: 4g
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