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Farfalle with Tomatoes, Onions, and Spinach
30 minutes
Main Dish
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Serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta
403 cal/serving
Cooking Light
Ingredients
  1. 3 1/4tsp (≈19.5gestimated from: Salt, table [tsp]) Salt
  2. 8oz (226.8goz → g) Farfalle (Bow Tie)
  3. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil, Extra-Virgin divided
  4. 1cup (≈160gestimated from: Onions, raw [cup, chopped]) Onion vertically sliced
  5. 1tsp (≈1.8gestimated from: Spices, oregano, dried [tsp, ground]) Dried Oregano
  6. 5cloves (≈15gestimated from: Garlic, raw [clove]) Garlic sliced
  7. 2cups (≈298gestimated from: Tomatoes, red, ripe, raw, cherry [cup cherry tomatoes]) Grape Tomatoes halved
  8. 1tbsp (≈14.9gestimated from: Vinegar, red wine [tbsp]) White Wine Vinegar
  9. 3cups (≈90gestimated from: Spinach, raw [cup]) Spinach
  10. 3tbsp (≈15gestimated from: Cheese, parmesan, shredded [tbsp]) Parmigiano-Reggiano shaved
  11. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  12. 3/4cups (≈112.5gestimated from: Cheese, feta [cup, crumbled]) Feta Cheese crumbled
Steps
  1. 1 Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.
  2. 2 Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes and vinegar; sauté 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.
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