Farfalle with Tomatoes, Onions, and Spinach

from Cooking Light

1 T plus 1/4 t salt
8 oz uncooked farfalle pasta
2 T extra-virgin olive oil, divided
1 C vertically sliced yellow onion
1 t dried oregano
5 garlic cloves, sliced
2 C grape tomatoes, halved
1 T white wine vinegar
3 C baby spinach
3 T shaved fresh Parmigiano-Reggiano cheese
1/4 t freshly ground black pepper
3/4 cup crubmled feta cheese

1. Bring a large pot of water to a boil with 1 T salt. Add pasta, and cook to directions. Drain.
2. Heat 1 T oil in a large nonstick skillet over medium-high heat. Add onion and oregano; saute 12 min or until lightly browned. Add garlic; saute 2 min. Add tomatoes and vinegar; saute 3 min or until tomatoes begin to soften. Add pasta and spinach; cook 1 min. Remove from heat and stir in cheese, remaining 1 T oil, remaining 1/4 t salt, and pepper. Sprinkle with feta.

Yield: 4 servings.