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
- Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
- 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