Give your family a taste of the Mediterranean with this simple pasta recipe. Add grilled chicken for an even heartier meal.

Farfalle with Tomatoes, Onions, and Spinach

salt

farfalle pasta

extra-virgin olive oil, divided

vertically sliced yellow onion

oregano

garlic cloves, sliced

grape tomatoes, halved

white wine vinegar

baby spinach

Parmigiano-Reggiano cheese

black pepper

(3 ounces) crumbled feta cheese

Bring a large pot of water to a boil with 1 tablespoon salt. Add pasta, and cook according to package directions; drain.


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.


Loved this dish.  We all did.  I doubled the recipe and used a can of diced tomatoes in place of the grape tomatoes.  Other than that I didn't change a thing.  It will be in my pasta rotation.  

Made the recipe except for  Feta Cheese, just added a little more Parm Reggiano, the flavor was very good. Had some mini Farfalle which I think worked very well with the dish overall.  Will definitely make this again and again. So easy, and so full of flavor.  Yum

I could see there might be a need for more flavor, so I added about 1/2 cup chopped fresh basil and 1/4 cup chopped fresh oregano, as well as a few green olives and topped with pine nuts.  Like others, I added more spinach. I did use only parmesan, so this was partly in compensation for not having the tang of feta. On the other hand, I would do the same even with feta!  Serving size was plenty, and I added only a toasted ciabbata roll half spread with some goat cheese to the plate.

Delicious; not a vegetarian, but didn't miss the meat in this dish (course had to add some precooked grilled chicken for the husband's portion!).  Only thing I changed was instead of adding that last tablespoon of EVO, I used a lowfat prepared pesto

The flavour was amazing. I did add some red chili flakes for a bit of heat, and added some mushrooms, 'cause they had to be used up, but otherwise followed recipe exactly. Both hubby and I loved it, will definitely make again. The two of us could have eaten it all, it was sooooooo good. Nice to have a vegetarian meal that tastes great!

Didn't have the vinegar and don't like Feta, but i added some chicken (pre cooked )and extra spinich.  Great quick easy dinner.

Light and refreshing and easy to make, this will become a staple in my house.

Good &amp; easy summer supper.  Subbed seeded &amp; diced fresh tomatoes &amp; used a whole bag of spinach.  Subbed 1tbs fresh oregano for the dry, added along with the tomatoes.  Served with 4 sea scallops per person (unseasoned &amp; browned 2min/side).

Loved this recipe!  Followed the recipe exactly but added some leftover grilled pork.  It was outstanding!  Will definitely double up the spinach next time and try some of the suggested additions but this recipe is definitely a keeper!  So many options.  Looking forward to leftovers tomorrow for lunch.

I made this without the cheeses, so that it was vegan, and it was delicious!

AMAZING!  Followed the recipe exactly, topped it with left over strips of chicken from CL recipe Walnut and Rosemary Oven-Fried Chicken recipe.  Flavors were outstanding!

This is a keeper!  Made with whole grain farfalle, 11oz cello of baby spinach (could use more) and instead of grape tomatoes I used a can of stewed tomatoes which I highly recommend.  I even added the juice.  We aren't huge cheese fans so I cut back on the feta and I think the stewed tomatoes added much needed flavor since we used less cheese.  Also added diced grilled chicken breast.  Start with a large pot such as a dutch oven...a skillet isn't big enough when folding in this much fresh spinach.  This feels healthy....except you don't want to stop eating it cuz it's so good!!

I made this recipe for my family last night.  It was a good vegetarian meal, but lacked flavor.  I will probably make something similar in the future, but will use more veggies, more vinegars, and more seasonings.

Great, easy, my 2 1/2 year old loved it and so did my husband.  Made exactly as directed.  Tasted great as leftovers.  The second night I tossed in some rotisserie chicken but it's certainly filling as a meatless meal as well.

Kids loved it - that was all I needed to know!  Smells great cooking and tastes great afterwards.

This was my Summer 2011 pasta dish that I made several times! I used red and gold tomatoes from garden and tried balsamic vinegar a few times with great results! I also threw in frozen peas when boiling pasta for extra veggies! Love this!

I had high hopes for this recipe because I love all the ingredients. I even doubled it but unfortunately no one in our family really cared for it. It had a tangy taste to it that didn't blend with the flavors well (maybe from the vinegar?) I won't make this again.

I added some chicken sausage to it for a heartier meal, I also omitted vinegar. Tastes delicious!

 Excellent recipe!  Very easy and my family loves it!  We prefer to leave the onions out... little more kid friendly.  Adding toasted pine nuts as an option adds some additional nutty flavor.  This is substantial enough to be a main dish for a healthy, meatless meal.http://www.myrecipes.com/recipe/farfalle-with-tomatoes-onions-spinach-10000001995692/# 

Easy, quick, and delicious!  I didn't have white wine vinegar so I used red and that worked well.  The feta is a nice touch and adds tons of taste.  This meal pairs well with a nice white wine.

Outstanding blend of flavors.  I did find that I used more of the spinach mixture per serving.

I love this recipe.  I followed it to the letter and it turned out great. Also, makes great leftovers.

This was so easy and so yummy!  Everyone in my house ate it up.  I added baby bellos and artichoke hearts to it.  This is an easy go to recipe.  LOVE it!

This is a definite repeater in our house.  I used balsamic vinegar instead of the white wine vinegar.  I also chopped some left-over artichoke hearts (in water) and added with the tomatoes.  Added some red pepper flakes also.  Topped with some grilled shrimp.   Really yummy!

Would definitely make again.  It was even better reheated the 2nd night.  I added a little more olive oil when I reheated in microwave.  I also used more parmesan cheese and used used Feta withy Mediterranean Herbs.

This was outstanding!  I added mushrooms, sauting them with the garlic and onions before adding the tomatoes, and served with a tossed salad and crusty bread.  Everyone raved about the meal and asked for this recipe.  I agree with the others - don't skimp on the spinach.  I ended up using 5 packed cups but will use more next time.

I make a variation of this recipe that my family loves, so I thought I'd share.  It basically uses some of the same ingredients, but is a bit different here and there.  First of all, I saute the onion and some fresh garlic in the olive oil plus 1/2 stick of real butter.  Once the butter melts and the onions are sauted, I throw in the spinach and saute it until crisp tender - adding garlic powder, salt and fresh ground pepper.  I  then add toasted pine nuts and halved cherry tomatoes and saute for another few minutes with a splash of white table wine. Finally I combine the cooked pasta (we use whole wheat pasta) with the spinach, onions, tomatoes and toasted pine nuts.   I sprnkle feta cheese and freshly grated parmesan cheese over the entire dish and mix well.  I've prepared this recipe for many years and my family gobbles it up immediately.  It is both healthy and satisfying.  Enjoy! PS - I sometimes add fresh basil in season.

Very fresh and full of flavor although not "saucy" if that's what you favor. I added fresh basil and a bit of the pasta water.

Simple, but excellent! Used a little more white wine vinegar and a little less garlic. Also used a parm, asiago, provolone, romano mix of cheese instead.

This is one of the best vegetarian pastas I have made from CL. I use a spinach-arugula blend, and I love the addition of the arugula flavor, which was suggested as a "simple sub" in the magazine version. I also use red onions and cook them longer so they are caramelized. So, so, so delicious. This will convince even the most fervent of carnivores that a vegetarian meal can be satisfying. I would caution that this is about fresh, simple flavors--so it's important to use high quality ingredients.

My fiance and I really loved this recipe - and he usually compains about vegetarian meals but not this time!  Next time I will add more onion, and make sure you simmer the tomatoes and onion with the white wine so the flavor really soaks in.  I would also add more spinach.  Definitely a keeper.

Exceeded my already high expectations for this recipe.  REALLY good.  Loved the combo of oregano and feta.  Used the last of my yellow and red garden grape tomatoes for this.  Browned onions added a ton of flavor.  Strong flavors of the dish can support wheat pasta.

My Family LOVED this dish. Added some marinated chicken (about 1.5 chicken breasts) and doubled the amount  of spinach. Being added to the family rotation for sure.

This was delicious and the whole family loved it.  I used fresh tomatoes from the garden and omitted the final drizzle of olive oil.  The flat bread suggested with the recipe was also delicious.  I'm adding this to our regular rotation.

This just didn't come together too well. With all the exciting ingredients here you'd expect things to be great. Cooking in the pan didn't make sense. It didn't bring out the flavors.

this dish was very good, and easy to make.  the flavor of the onions and the cheeses make it a really tasty meal.  the tomatoes and the spinach make it healthy.

One of my all time favorites from Cooking Light!!

Other than cutting the grape tomatoes in half, this recipe is easy and quick.  The onions and tomatoes sweeten up and is great against the salty feta and parmigiano cheese.  I made it with the olive flat bread.  I used a whole box of bowtie pasta as well.

This was easy and so enjoyable.  I thought 5 cloves of garlic would be too much, but it wasn't.  This will be a regular.

I made this with a mixture of red and gold tomatoes from the garden, which made it even more colorful.  Yum!

While we were unable to find farfalle (I know, pretty common, but we are in a small town), I substituted spiral pasta.  I was out of Parmigiano-Reggiano, so I omitted it.  I served it with the Olive Flatbread as suggested in the magazine (July 2010) and it was a fabulous meal!  Even my 8 and 6 year olds loved it!

This was a fantastic recipe. We had it for lunch, and I will definitely make it again.  I added spicy chicken sausage for my young adult son and substituted balsamic vinegar.  I agree with the previous review - don't skimp on the spinach. It was a great way to utilize my bountiful cherry tomatoes. The entire dish is easy to prepare and goes together quickly.  Five stars!

Very good and easy to make!  Don't skimp on the spinach in this recipe because it adds so much to the overall recipe.  I will definitely make this again.  My husband is Italian and he LOVED this!  Serve a nice cold salad with this.

I was expecting this to be the normal pretty good pasta dish where you like the ingredients but they didn't really meld.  But there was something about this dish that was SO much better.  Definetely added to the meal rotation.  Very easy and delicious.  Also added kalmata olives.

So amazing!  Followed advice of other reviewers and used some marinated grilled chicken, adding some crushed red peppers while it cooked.  
I used a whole bag of fresh spinach, which wilted quickly and the husband never knew there was so much in there... plus the two kinds of cheeses were SO good.  
We didn't have grape tomatoes, so I chopped up some Camparis, which I think have more flavor anyway.  Definitely going on the regular rotation!  Oh yea, we also used whole wheat pasta.  :)

I actually made this as a cold pasta salad using all of the ingredients recommended without cooking the spinach, onion, tomatoes. It was fantastic and got rave reviews from my family.

Absolutely great! One of the best pasta dishes ever!  We like things spicy, so I did add some red pepper flakes, but I am certain that other people would find it great just the way it is.  We did not make the olive bread, but it looks good too.  Have added this to our frequent recipe file!

This is probably my favorite pasta dish I have ever made from Cooking Light.  It was incredibly flavorful and didn't taste at all low-fat or -calorie.  I think I may add chicken next time for a little extra protein, but there's nothing else I would change- it's terrific!

Pretty good.  I had to use purple onions and italian seasoning since I did not have yellow onion or just plain oregano.  I do think it would be better with a little more protein like grilled shrimp or chicken.  Very tasty though and will definitely make again.

farfalle with tomatoes, onions, and spinach

Total: 40 minutes

Servings: 2.5

Author : David Bonom

Ingredients

Instructions

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