FRIDAY FARE: Healthy Recipe - Farfalle with Tomatoes, Onions, and Spinach

I've been surfing the web today, looking for yummy healthy recipes that will use some of the things I've got in my fridge - feta cheese and tiny tomatoes. The following recipe is from the Cooking Light website. It's a Mediterranean pasta recipe - using one of my favorite pastas - Farfalle. Add chicken, if desired. ENJOY!

Farfalle with Tomatoes, Onions, and Spinach


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 (Whoa - that's a lot of garlic! Yum!!)
* 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.

FYI - 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.