Farfalle with Tomatoes, Onions, and Spinach

Here is a simple but healthy pasta that is perfect for weekday meal. It is also low in fat and calories. Add grilled chicken for that extra bit of protein. This Mediterranean pasta is great for leftovers, too. You can reheat in the microwave for lunch the next day.

Total time: 40 Minutes

(Make 4 serves)

Amount Per Serving (about 1 1/2 cups of pasta mixture and 3 Tbsp. of feta): 374 Calories, 13.7 g. Protein, 51.1 g. Carbohydrates, 3.8 g. Dietary Fiber, 13.3 g. Fat (5 g. sat fat, 6.2 g. mono fat, 0.9 g. poly fat), 22 mg. Cholesterol, 2.6 mg. Iron, 632 mg. Sodium, 212 mg. Calcium

Ingredients:

• 1 Tbsp. plus 1/4 tsp. of salt
• 8 oz. of uncooked farfalle pasta
• 2 Tbsp. of extra-virgin olive oil, divided
• 1 cup of vertically sliced yellow onion
• 1 tsp. of dried oregano
• 5 garlic cloves, sliced
• 2 cups of grape tomatoes, halved
• 1 Tbsp. of white wine vinegar
• 3 cups of baby spinach
• 3 Tbsp. of shaved fresh Parmigiano-Reggiano cheese
• 1/4 tsp. of freshly ground black pepper
• 3/4 cup of crumbled feta cheese (about 3 oz.)

Preparation:

• Bring large-sized pot of water to a boil with 1 Tbsp. of salt. Add pasta, and cook according to package directions, drain well.
• Heat 1 Tbsp. of oil in large-sized non-stick skillet over medium-high heat. Add onion and oregano, sauté until lightly browned, about 12 mins.
• Add garlic and sauté about 2 mins.
• Add tomatoes and vinegar, and sauté until tomatoes begin to soften, about 3 mins.
• Add pasta and spinach, cook about 1 min. Remove from heat.
• Stir in Parmigiano-Reggiano, remaining 1 Tbsp. of oil, remaining 1/4 tsp. of salt, and pepper. Sprinkle with feta. Enjoy.

Source : EatingWell

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