A simple and healthy summer meal! Delicious when made with tomatoes grown from your own garden or picked up at a local farmers market! If you need extra protein, top with marinated grilled chicken or shrimp. Try it tonight with some homemade olive flatbread! (recipe below)
8oz uncooked farfalle pasta
2 Tbsp extra-virgin olive oil, divided
1 cup vertically sliced yellow onion
1 tsp dried oregano
5 garlic cloves, sliced
2 cups grape tomatoes, halved
1 Tbsp white wine vinegar
4 cups baby spinach
3 Tbsp shaved fresh Parmigiano-Reggiano cheese
salt and black pepper, to taste
3/4 cup crumbled feta cheese
1. Cook pasta according to package directions, drain.
2. Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat.
3. Add onion and oregano; sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes.
4. Add tomatoes and vinegar; sauté 3 minutes or until tomatoes begin to soften.
5. Add pasta and spinach; cook 1 minute.
6. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper. Sprinkle with feta and serve.
Yield: 4 servings (374 calories, 13.3 g total fat, 5 g saturated fat, 13.7 g protein, 51.1 g carbohydrate, 3.8 g fiber, 22 mg cholesterol)
Adapted from Cooking Light, July 2010
Olive Flatbread: Preheat oven to 450°. Unroll 1 (11-ounce) can refrigerated thin-crust pizza dough onto a baking sheet. Combine 1½ tablespoons olive oil, ½ teaspoon crushed red pepper, and 1 minced garlic clove; brush over dough. Sprinkle dough with ⅓ cup chopped kala-mata olives. Bake at 450° for 11 minutes or until browned and done. Top with 2 tablespoons thinly sliced basil.