Pasta Siciliano

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Most Helpful Positive Review

Jun 21, 2005

This is the BEST pasta recipe I have ever tried. My wife and I made pleasure noises throughout the meal. I left out the red pepper flakes. I added 4 ounces of sauted Portabellas, 2 medium zucchini julienned, and 3/4 jar of sliced marinated roasted peppers with garlic. I stirred the Feta into the hot pasta and got it mixed and melted before adding the other ingredients.

—Jared Harper

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Most Helpful Critical Review

Jan 25, 2011

I was really excited to try this because the reviews were so good.. I wasn't very impressed. It was good, but I am not a huge fan of black olives or sun dried tomatoes (unless in a bagel). Next time, I will use the same "sauce" and cook mushrooms and broccoli with garlic and maybe some meat. Overall, for the amount of calories in this dish, I wish it would have tasted more amazing.

—Karlea

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177 Ratings

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Nov 03, 2006

This is very similar to Macaroni Grill's Farfalle Renaldo, which hasn't been on the menu in years, and which I miss terribly. I made this with kalamata (Greek) olives, in order to attempt to duplicate the Grill's version, and it was pretty darn close! I normally, er, mess with recipes a great deal, adding extra seasonings, etc., but I didn't add anything to this, except some sautéed baby portabella mushrooms that I needed to get rid of. This was very fast and simple to make, and quite delicious - even vegetarian. My (carnivore) husband raved!

—ChickenGrrl

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Nov 17, 2006

I worked in a restaurant that served a variation of this recipe. We used Kalamata Olives and capers. Then topped with fresh shredded Parimigianno Regianno. This recipe is the closest I have see to the restaurants Sicilian Pasta. Will make again

—Chef Kurt

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Aug 07, 2005

I LOVE THIS SO MUCH!! I make it about once a week. At times, I have added more garlic and chicken. It is great hot or cold!

—KAMCHEN

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Jul 31, 2006

very simple, I added chicken and avocado, my husband really liked it, and don't leave out the nuts, that makes the dish!

—youatme

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May 14, 2006

WOW!! A resounding 5-stars for this recipe! I was afraid that there weren't enough ingredients in this when I first read it. But when I made it, the taste was incredible! Everybody loved it and asked for seconds. It's a great plate of pasta, especially when washed down with some good wine!

—Analise

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Oct 24, 2005

Absolutely delicious! It even reheats great for left overs! Light, flavorful and filling all at the same time. Substituted parmesean for feta and it was great. Will definitely make time and time again. thanks for the great recipe <3

—ILOVERIVERS

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Nutrition

Calories
434 kcal
22%

Carbohydrates
49 g
16%

Cholesterol
28 mg
9%

Fat
20.1 g
31%

Fiber
3.7 g
15%

Protein
15.3 g
31%

Sodium
639 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pasta Siciliano

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 434
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 6.7g 33 %
Cholesterol 28mg 9 %
Sodium 639mg 26 %
Potassium 265mg 7 %
Total Carbohydrates 49g 16 %
Dietary Fiber 3.7g 15 %
Protein 15.3g 31 %
Sugars 3.7g
Vitamin A 7 %
Vitamin C 7 %
Calcium 23 %
Iron 34 %
** Thiamin 42 %
Niacin 52 %
Vitamin B6 16 %
Magnesium 21 %
Folate 67 %

* 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.