Farfalle with Tomatoes, Onions, and Spinach

Ingredients

• 3 cups baby spinach 
• 0.3 teaspoon pepper black freshly ground
• 8 ounces farfalle pasta uncooked
• 3 ounces feta cheese crumbled
• 5  garlic cloves sliced
• 2 cups grape tomatoes halved
• 2 tablespoons olive oil extra-virgin divided
• 1 teaspoon oregano dried
• 3 tablespoons parmigiano-reggiano cheese fresh shaved
• 1 tablespoon salt 
• 1 tablespoon citrus champagne vinegar 
• 1 cup onion yellow vertically sliced

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of water to a boil with 1 tablespoon salt.
2. Add pasta, and cook according to package directions; drain.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4. Add onion and oregano; saut 12 minutes or until lightly browned.
5. Add garlic; saut 2 minutes.
6. Add tomatoes and vinegar; saut 3 minutes or until tomatoes begin to soften.
7. Add pasta and spinach; cook 1 minute.
8. Remove from heat, and stir in Parmigiano-Reggiano, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and pepper.
9. Sprinkle with feta.