Tuesday, June 4, 2013

Farfalle with Tomatoes , Onions and Spinach

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

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

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

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