Farfalle with Tomatoes, Onions, and Spinach

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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. 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; saut 12 minutes or until lightly browned. Add garlic; saut 2 minutes. Add tomatoes and vinegar; saut 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.
June 2011

This recipe is a personal recipe added by anderkoa and has not been tested or endorsed by MyRecipes.

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