Ingredients
8 oz. farfalle pasta, uncooked
2 tbsp extra-virgin olive oil
1 medium onion, chopped
1/2 tsp dried thyme
1/2 tsp dried oregano
5 garlic cloves, sliced
2 cups grape tomatoes, cut in half
1 tbsp white wine vinegar
2 cups baby spinach
3 oz. feta cheese
Freshly ground black pepper
1 tbsp salt
Directions
1. In a large pot, cook pasta in boiling salted water; cook according to package directions; drain.
2. In a skillet, heat 1 tablespoon oilve oil over medium-high heat. Add onion, thyme and oregano; cook until lightly browned.
3. Add garlic, and saute. Add tomatoes and vinegar until tomatoes lightly softened.
4. Stir in pasta and spinach and warm, stirring for a minute. Remove from heat.
5. Stir in 1 tablespoon olive oil, salt, and pepper to taste.
6. Sprinkle with feta. Serve.
