Spinach Farfalle

This dish is the perfect thing to whip together on a weeknight when you need to make something in under an hour. It takes about 20-30 minutes to make and can be prepped and saved for leftovers as well. Plus, all of the ingredients are ones that last longer in the fridge, so it can be for one of the nights before your next grocery run, if you know what I mean. Enjoy!

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Serves 3

Ingredients:

1 pint multi-colored cherry tomatoes, halved

2 yellow onion, minced

1 cup frozen spinach or 2 cups fresh spinach

1 clove garlic, minced

¼ cup pasta water

2 T extra virgin olive oil

2 T dairy free butter (Earth Balance)

½ box farfalle pasta (Barilla)

¼ tsp salt

¼ tsp cracked black pepper

Juice of ½ lemon

Prep:

Boil the farfalle according to the packaging. Strain (make sure to save some pasta water for the sauce) and set aside.

In a large pan or medium pot, sauté the onions in the butter with salt and pepper until almost translucent. Add in the cherry tomatoes and garlic, then cook until the tomatoes are soft. Next, add half of the butter and the pasta water with the spinach. Cover with a lid to steam the spinach for about 5 minutes. Finish off with the other T of butter, lemon juice, and some more salt and pepper to taste. Stir in the strained pasta to coat in the sauce. Serve hot and store leftovers covered in the refrigerator.

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© Cook It Up Catherine