COOKING RIGHT SHOW #CR9616 AIR DATES: 1/19/96, 1/21/96, 1/22/96 FARFALLE WITH FETA, OLIVES AND GOLDEN RAISINS YIELD: 4 TO 6 SERVINGS Heat 2 tablespoons of the olive oil in large saute pan. Add the onions, bell pepper and garlic and saute until the vegetables are soft but not brown, about 10 minutes. Add the tomatoes, olives, raisins, wine, capers, basil and serrano. Simmer, uncovered, for 10 to 12 minutes, or until slightly thickened. Season to taste with salt and pepper. Keep warm. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just al dente. Drain and toss with the remaining 1 tablespoon olive oil and parsley. Top with the sauce and feta and serve immediately. Posted to JEWISH-FOOD digest by Nancy Berry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 60 (44%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 16.7mg||5 %|
|Sodium 380.4mg||13 %|
|Potassium 179.4mg||5 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 15.2g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 137
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!