Tuesday, September 28, 2010

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)
  • 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.
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}

Currently Listening To:
Teenage Dream by Katy Perry

Picture Of The Day:

Quote OF The Day:
"When we read a story, we inhabit it. The covers of the book are like a roof and four walls. What is to happen next will take place within the four walls of the story. And this is possible because the story's voice makes everything its own." ~John Berger


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