Recipes Cuisine European Italian Pasta Siciliano 4.4 (222) 166 Reviews 13 Photos 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. Submitted by Cathy Johnston Updated on January 14, 2022 Save Rate Print Share Trending Videos Close this video player 13 13 13 13 13 Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 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 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. I Made It Print Nutrition Facts (per serving) 434 Calories 20g Fat 49g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 434 % Daily Value * Total Fat 20g 26% Saturated Fat 7g 34% Cholesterol 28mg 9% Sodium 639mg 28% Total Carbohydrate 49g 18% Dietary Fiber 4g 13% Total Sugars 4g Protein 15g 31% Vitamin C 4mg 4% Calcium 181mg 14% Iron 3mg 19% Potassium 265mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved