Post by Loupy on Jun 11, 2011 20:14:58 GMT -7
Farfalle with Tomatoes, Onions, and Spinach
By: David Bonom, Cooking Light
Give your family a taste of the Mediterranean with this simple pasta recipe.
YIELD: 4 servings
(serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta)
TOTAL: 40 MINUTES
COURSE:Main Dishes
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
3-5 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.
Nutritional Information
Calories: 374
Fat: 13.3g
Saturated fat: 5g
Monounsaturated fat: 6.2g
Polyunsaturated fat: 0.9g
Protein: 13.7g
Carbohydrate: 51.1g
Fiber: 3.8g
Cholesterol: 22mg
Iron: 2.6mg
Sodium: 632mg
Calcium: 212mg
By: David Bonom, Cooking Light
Give your family a taste of the Mediterranean with this simple pasta recipe.
YIELD: 4 servings
(serving size: about 1 1/2 cups pasta mixture and 3 tablespoons feta)
TOTAL: 40 MINUTES
COURSE:Main Dishes
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
3-5 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.
Nutritional Information
Calories: 374
Fat: 13.3g
Saturated fat: 5g
Monounsaturated fat: 6.2g
Polyunsaturated fat: 0.9g
Protein: 13.7g
Carbohydrate: 51.1g
Fiber: 3.8g
Cholesterol: 22mg
Iron: 2.6mg
Sodium: 632mg
Calcium: 212mg
