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 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.
This is a keeper! Made with whole grain farfalle, 11oz cello of baby spinach (could use more) and instead of grape tomatoes I used a can of stewed tomatoes which I highly recommend. I even added the juice. We aren't huge cheese fans so I cut back on the feta and I think the stewed tomatoes added much needed flavor since we used less cheese. Also added diced grilled chicken breast. Start with a large pot such as a dutch oven...a skillet isn't big enough when folding in this much fresh spinach. This feels healthy....except you don't want to stop eating it cuz it's so good!!
Made the recipe except for Feta Cheese, just added a little more Parm Reggiano, the flavor was very good. Had some mini Farfalle which I think worked very well with the dish overall. Will definitely make this again and again. So easy, and so full of flavor. Yum
I could see there might be a need for more flavor, so I added about 1/2 cup chopped fresh basil and 1/4 cup chopped fresh oregano, as well as a few green olives and topped with pine nuts. Like others, I added more spinach. I did use only parmesan, so this was partly in compensation for not having the tang of feta. On the other hand, I would do the same even with feta! Serving size was plenty, and I added only a toasted ciabbata roll half spread with some goat cheese to the plate.
Delicious; not a vegetarian, but didn't miss the meat in this dish (course had to add some precooked grilled chicken for the husband's portion!). Only thing I changed was instead of adding that last tablespoon of EVO, I used a lowfat prepared pesto
The flavour was amazing. I did add some red chili flakes for a bit of heat, and added some mushrooms, 'cause they had to be used up, but otherwise followed recipe exactly. Both hubby and I loved it, will definitely make again. The two of us could have eaten it all, it was sooooooo good. Nice to have a vegetarian meal that tastes great!