Wednesday, December 1, 2010

Farfalle with Tomatoes, Onions and Spinach

Need a quick, easy, AND healthy weekday meal?  I got one for ya:

Farfalle with Tomatoes, Onions and Spinach from Cooking Light:
1 tablespoon, plus 1/4 teaspoon salt
8 ounces uncooked farfalle pasta (or pasta or your choice)
2 tablespoons olive oil
1 cup chopped vertically chopped yellow onion
1 teaspoon dried oregano
2 cups grape tomatoes, halved
2 tablespoon white wine vinegar
3 cups baby spinach
3 tablespoons fresh Parmigiano-Reggiano cheese
1/4 teaspoon fresh ground pepper
3/4 cup crumbled feta

To get started, cook your pasta.  You can use a variety of different pasta shapes.  I knew there were a lot of different pasta types, but I didn't know there were this many.  This is a useful website for learning more about what types of pasta work best for various different dishes.

Don't forget to quick rinse your pasta when it's done cooking in either cool water, or a splash of EVOO.

As it seems many of my dishes lately start out this way - olive in a medium heat pan- saute onions and oregano.  There's about 12 minutes on this.


Add garlic, saute for another 2 minutes.  Add tomatoes and vinegar.  I didn't realize that I didn't have white wine vinegar - so I used a mix of both white wine and regular white vinegar - about two tablespoons of each.

Heat until tomatoes soften.


Once the tomatoes are softened, add pasta and spinach and continue to heat until spinach softens a bit - about two or three minutes.

Sprinkle with Feta and freshly ground black pepper and serve!


It seemed too easy.  It took hardly any time, was light on calories, fresh.... and surprisingly flavorful.  I thought it would be sort of boring given it's lack of any "sauce", but it was really good.  I even went back for seconds.

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