Community Recipe
from []

Farfalle with Tomatoes, Onions, and Spinach Menu

*Preheat oven to 450°. Unroll 1 (11-ounce) can refrigerated thin-crust pizza dough onto a baking sheet. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon crushed red pepper, and 1 minced garlic clove; brush over dough. Sprinkle dough with 1/3 cup chopped kalamata olives. Bake at 450° for 11 minutes or until browned and done. Top with 2 tablespoons thinly sliced basil.

Farfalle with Tomatoes, Onions, and Spinach

Give your family a taste of the Mediterranean with this simple pasta recipe. Add grilled chicken for an even heartier meal.

Photo by: Photo: John Autry; Styling: Cindy Barr

Ingredients

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 ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Preparation

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 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.

Cooking Light JULY 2010

Olive flatbread*

Back To

Farfalle with Tomatoes, Onions, and Spinach Menu

Print Menu

Format:

Print Options

Farfalle with Tomatoes, Onions, and Spinach Menu