Cooking Light magazine, Healthy Foods, Nutrition, recipes, Spinach, Tomato

Farfalle with Tomatoes, Onions, and Spinach

Farfalle with Tomatoes, Onions, and Spinach

From the July 2010 issue of COOKING LIGHT – page 75.


  • 1 tablespoon plus 1/4 teaspoon salt
  • 8 ounces uncooked farfalle pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup vertically sliced yellow onion
  • 1 teaspoon dried oregano
  • 5 garlic cloves, sliced
  • 2 cups grape tomatoes, halved
  • 1 tablespoon white wine vinegar
  • 3 cups baby spinach
  • 3 tablespoons shaved fresh Parmigiano-Reggiano cheese
  • 1/4 teaspoon freshly grated black pepper
  • 3/4 cup (3 ounces) crumbled feta cheese


  1. Bring a large pot of water to a boil with 1 tablespoon salt.  Add pasta, and cook according to package directions; drain.
  2. Heat 1 tablespoon oil in large nonstick skillet over meduim-high heat.  Add onion and oregano; saute 12 minutes or until lightly browned.  Add garlic; saute 2 minutes.  Add tomatoes and vinegar; saute 3 minutes or until tomatoes begin to soften.  Add pasta and spinach; cook 1 minute.  Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper.  Sprinkle with feta. 

Option – Add grilled chicken! 🙂

Yield: 4 servings (serving size: about 1.5 cups of pasta mixture and 3 tablespoons feta.)

Calories: 374; Fat 13.3g; Protein 13.7g; Carb 51.1g; Fiber 3.8g; Chol 22mg; Iron 2.6mg; Sodium 632mg; Calc 212mg   


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