Farfalle with Tomatoes, Onions, and Spinach Cooking Light

 Here is another great recipe from Cooking Light. It is a great summer salad. Full of great flavors and it is fairly healthy. Give it a try!

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

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.