Farfalle with Tomatoes, Onions, and Spinach

Farfalle with Tomatoes, Onions, and Spinach Recipe
Photo: John Autry; Styling: Cindy Barr
Give your family a taste of the Mediterranean with this simple pasta recipe. Add grilled chicken for an even heartier meal.

Yield:

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

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional 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

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.

Note:

David Bonom,

July 2010
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