Give your family a taste of the Mediterranean with this simple pasta recipe. Add grilled chicken for an even heartier meal.
Worthy of a special occasion
Rate and Review | Read Reviews (37)
Save Recipe Add to Menu Add to Shopping List
Yield: 4 servings (serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta)
Total: 40 Minutes
|
|
|
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 $ |
|
Instructions:
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.
David Bonom, Cooking Light
JULY 2010
|