Delicious!

This is my husband's new favorite

This was amazing! I made this for my husband and myself for dinner during the week, and it was super easy and so flavorful! I had some leftover and had no problem eating this for the next 2 days! It was quick, easy, delicious and tastes just as good the following days as it did straight out of the pan. I see this in the regular rotation! Add a simple green salad and it's the perfect dinner!

This was really good. I only had angel hair pasta, which didn't take the ingredients well, so I will try it again with a better pasta.

4.5 stars

This dish is absolutely delicious. I used about 12 oz. of pasta and substituted kalamata olives. I think I will be serving this cold or room temp. during the summer to replace the ordinary mac salad!

This was EXCELLENT!!!! It did make a lot of pasta, but it is just as great the next day as left overs. Loved the combination of flavors. Wish I could give it more than 5 stars!

I made quite a few (okay, a lot) of changes to the original recipe. First I sauteed about 4 oz. of quartered white mushrooms in EVOO, added garlic, red pepper flakes, pine nuts, kalamata olives, about 3 TBSPs lemon juice, more EVOO, and a couple glugs of white wine. I kept the heat on low and allowed the 'concoction' to reduce. Meanwhile, I cooked 5 chicken tenderloins (previously marinated in Italian dressing) on my George Foreman. When I added my 8 oz. of penne pasta to the skillet, I threw in 1/2 c. feta, the sliced chicken, and about 1/4 c. each of parmesan and pecorino romano (grated). I really love the combination of flavors in this dish. My husband's only complaint was the pine nuts- he just didn't like the 'crunchy things'. For those that thought this was dry, simply reduce the amount of pasta or increase the EVOO and lemon juice. Of course, a little wine never hurt anybody either!

Yummy! Love the flavors of the Feta with sun dried tomatoes. Next time will use less crushed red pepper...little to tangy for the kids.

I've made this recipe a number of times now...its so quick, and even my traditional indian mum-in-law loved it...its bursting with flavours! Love the pine-nuts...I added red chilly pepper flakes on top to give it a snap.

Very good. Easy, fast, versitile. I used walnuts rather than pine nuts - added a half cup of red onion to the garlic and cooked until soft. Very nice.

I made this for the first time and it was soooo good, I couldn't think about anything else but to cook this again. For a recipe so quick and simple, it is marvelous. Have given the recipe to several friends. Will make again and again.

Oh MY GOD!! This recipe is unbelievable. I am not a good cook, and am easily intimidated. But this dish was so easy and fast in DELICIOUS. I cooked it for a guy I just started dating and he loved it. I'm telling all my friends about it. I used goat cheese instead because it's not as bitter as Feta. It's perfect with the bow-tie pasta.

My entire family loved this quick dish - even my kids (although they picked out a few things!) It also freezes well - which we do with leftovers often. I didn't give it a 5 star because it did seem a little dry.

This reminds me of being in Italy again, it's so good! Used goat cheese as we prefer that to feta, and added in a jar of pickled artichoke hearts just for some variation. No farfalle either, so I improvised and used macaroni -pasta is pasta, after all- and it still turned out great.

This was really easy and very good. I wanted to make it a little lighter so I used 2 cups of chicken broth instead of all the oil. I also used parmesan rather than feta, and it turned out well. I will definitely make this again.

Delicious and easy recipe. I used slivered almonds instead of pine nuts and gouda in place of Feta (we're not a Feta fan) and it turned out awesome. Great recipe to make for company.