Farfalle with Tomatoes, Onions, and Spinach
PREPARATION
Step 1
Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain water.
Step 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.
Step 1
Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain water.
Step 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.
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
NUTRITION INFORMATION
Serving Size: 1 (343 g) Servings Per Recipe: 6
Calories 651.4 Calories from Fat 261 40% Total Fat 29.1 g 44% Saturated Fat 7.2 g 35% Cholesterol 51.1 mg 17% Sodium 1523.8 mg 63% Total Carbohydrate 71 g 23% Dietary Fiber 8.5 g 33% Sugars 17.6 g 70% Protein 32.5 g 65%
0 comments