Tasty Tuesday's

Farfalle with Tomatoes, Onions, and Spinach

Add grilled chicken for an even heartier meal.

Total: 40 minutes
Yield: 4 servings (serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta)

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.

Nutritional Information
Calories: 374
Fat: 13.3g (sat 5g, mono 6.2g, poly 0.9g)
Protein: 13.7g
Carbohydrate: 51.1g
Fiber: 3.8g
Cholesterol: 22mg
Iron: 2.6mg
Sodium: 632mg
Calcium: 212mg

{David Bonom, Cooking Light, JULY 2010}

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