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Name: Farfalle with Feta
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lb Farfalle; Or Other Shaped; 1/2 c Crumbled Feta Cheese; 1 cn (28-Ounce) Diced Italian; 3 tb Fresh Basil; (Or 2 Teaspoons; 3 tb olive oil; 2/3 c Sliced Nicoise Olives Or; 1 ts Seeded And Minced Serrano; 2 ts Garlic minced; 1 c Slivered Red Or Yellow Bell; Black Pepper freshly ground; 1/2 c Golden raisins; 1 c Thinly Sliced Small Red; 1/4 c Minced Fresh Parsley; 1/2 c Dry white wine; 2 tb Drained Capers; Kosher salt

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INGREDIENTS

1/2 lb Farfalle; Or Other Shaped
1/2 c Crumbled Feta Cheese
1 cn (28-Ounce) Diced Italian
3 tb Fresh Basil; (Or 2 Teaspoons
3 tb olive oil
2/3 c Sliced Nicoise Olives Or
1 ts Seeded And Minced Serrano
2 ts Garlic ; minced
1 c Slivered Red Or Yellow Bell
Black Pepper ; freshly ground
1/2 c Golden raisins
1 c Thinly Sliced Small Red
1/4 c Minced Fresh Parsley
1/2 c Dry white wine
2 tb Drained Capers
Kosher salt

Servings

INSTRUCTIONS

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 on Feb 05, 1999,

NOTES

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Farfalle with Feta

1/2 lb Farfalle; Or Other Shaped 
1/2 c Crumbled Feta Cheese 
1 cn (28-Ounce) Diced Italian 
3 tb Fresh Basil; (Or 2 Teaspoons 
3 tb olive oil 
2/3 c Sliced Nicoise Olives Or 
1 ts Seeded And Minced Serrano 
2 ts Garlic minced
1 c Slivered Red Or Yellow Bell 
  Black Pepper freshly ground
1/2 c Golden raisins 
1 c Thinly Sliced Small Red 
1/4 c Minced Fresh Parsley 
1/2 c Dry white wine 
2 tb Drained Capers 
  Kosher salt

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 <nlberry@prodigy.net> on Feb  05, 1999,

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 4 servings

Calories: 137
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.

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Calories per serving: 137

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