Farfalle with Tomatoes, Onions, and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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meditteranean Ingredients:
1 tablespoon plus 1/4 teaspoon salt |
8 ounces whole wheat penne |
2 tablespoons extra-virgin olive oil, divided |
1 cup onions |
1 teaspoon dried oregano |
5 garlic cloves, sliced |
2 cups grape tomatoes, halved |
1 tablespoon white wine vinegar |
3 cups baby spinach |
3 tablespoons fancy parmesan shredded cheese |
1/4 teaspoon freshly ground black pepper |
3/4 cup (3 ounces) crumbled feta cheese |
Directions:
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.
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