Spinach and Tomato Farfalle

Ingredients

• Salt

  Table

  3 ¼ tsp or 20g

• Farfalle

  Kroger

  2 ½ cup dry or 190g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 cup, chopped or 320g

• Garlic

  Raw

  3 cloves, minced or 9g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Spinach

  Raw

  1 cup or 30g

• Parmesan cheese

  Shredded

  4 oz or 113g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

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.
3. Sauté 12 minutes or until lightly browned. Add garlic; sauté 2 minutes. Add tomatoes; sauté 3 minutes or until tomatoes begin to soften.
4. 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 additional cheese.

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