4 Servings 30 min Cook
3 1/4 Tsp Salt
3 1/3 Cup dry Farfalle
2 Tbsp Olive Oil
2 Cup chopped Onions
3 Cloves, minced Garlic
1 1/2 Cup cherry tomatoes Cherry Tomatoes
1 Cup Spinach
4 Oz Parmesan Cheese
1/4 Tsp Pepper
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.
Sauté 12 minutes or until lightly browned.
Add garlic; sauté 2 minutes.
Add tomatoes; 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 additional cheese.