Farfalle with Tomatoes, Onions, and Spinach

Farfalle with Tomatoes, Onions, and Spinach
Photo by John Autry

Ingredients

  • ¾ cup (3 ounces) crumbled feta cheese
  • ¼ teaspoon freshly ground black pepper
  • 3 cups baby spinach
  • 3 cups baby spinach
  • 1 teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon white wine vinegar
  • + 17 more ingredients
    • 2 cups grape tomatoes, halved
    • 8 ounces uncooked farfalle pasta
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 teaspoon dried oregano
    • 5 garlic cloves, sliced
    • 2 cups grape tomatoes, halved
    • 1 tablespoon white wine vinegar
    • 5 garlic cloves, sliced
    • 1 cup vertically sliced yellow onion
    • ¾ cup (3 ounces) crumbled feta cheese
    • 3 tablespoons shaved fresh Parmigiano-Reggiano cheese
    • 8 ounces uncooked farfalle pasta
    • 3 tablespoons shaved fresh Parmigiano-Reggiano cheese
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon plus 1/4 teaspoon salt
    • 1 tablespoon plus 1/4 teaspoon salt
    • 1 cup vertically sliced yellow onion

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. Ad...

View full recipe at My Recipes

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