Farfalle with Tomatoes, Onions, and Spinach

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 374
  • Fat: 13.3g
  • Saturated fat: 5g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.7g
  • Carbohydrate: 51.1g
  • Fiber: 3.8g
  • Cholesterol: 22mg
  • Iron: 2.6mg
  • Sodium: 632mg
  • Calcium: 212mg

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; 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.
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