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April 2018: Bow Tie Pasta with Tomato and Spinach

Download or Print Recipe Here



bow tie pasta  


Bow Tie Pasta with Tomatoes and Spinach

By:  Joe Immordino


1 tablespoon plus 1/4 teaspoon salt

8 ounces uncooked bow tie 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


Step 1

Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.  Reserve a cup of pasta water for pasta mix as needed.


Step 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.