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Farfalle with Tomatoes, Onions, and Spinach

Farfalle with Tomatoes, Onions, and Spinach
Photo: John Autry; Styling: Cindy Barr
Total time 40 mins
Yield

4 servings (serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta)

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

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

Nutrition Information

  • calories 374
  • fat 13.3 g
  • satfat 5 g
  • monofat 6.2 g
  • polyfat 0.9 g
  • protein 13.7 g
  • carbohydrate 51.1 g
  • fiber 3.8 g
  • cholesterol 22 mg
  • iron 2.6 mg
  • sodium 632 mg
  • calcium 212 mg

How to Make It

  1. Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.

    Cooking Pasta
  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.