Farfalle with Tomatoes, Onions, and Spinach
spinach, tomatoes, farfalle pasta, onion, cheese, garlic, vinegar, oregano
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
Directions for Farfalle with Tomatoes, Onions, and Spinach Recipe
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.
Read the full directions on MyRecipes.com
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Servings
4 servings (serving size: about 1 1/2 cups pasta m
Tags
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