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Farfalle with Tomatoes, Onions, and Spinach
servings
Ingredients
  1. 3 1/4 tsp Salt
  2. 8 oz Farfalle (Bow Tie)
  3. 2 tbsp Olive Oil, Extra-Virgin divided
  4. 1 cup Onion vertically sliced
  5. 1 tsp Dried Oregano
  6. 5 cloves Garlic sliced
  7. 2 cups Grape Tomatoes halved
  8. 1 tbsp White Wine Vinegar
  9. 3 cups Spinach
  10. 3 tbsp Parmigiano-Reggiano shaved
  11. 1/4 tsp Black Pepper
  12. 3/4 cups 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.