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    Home » Dinner

    Farfalle Pasta with Fresh Spinach, Arugula, Tomatoes, Feta and Pinenuts

    Last Updated February 27, 2021. Originally Published May 3, 2014 By Susan 2 Comments

    Jump to Recipe Print Recipe

    "Farfalle" in Italian means butterflies..and that's exactly what these little pastas look like. What a perfect dish to celebrate that we are finally out of winter and into spring. Now if we can just get the weather to cooperate here in Seattle. We got a little tease of some warm weather last week, the daffodil's and tulips are brightening up the gardens around town, and the cherry trees are in full bloom. Today, however, it's cloudy and raining...so probably no REAL butterfly sightings. But no worries, this super easy, super healthy farfalle pasta dish with fresh spinach, arugula,tomatoes, feta, and some toasted pinenuts SCREAMS sunny days! ( and healthy easy meal options!)

    Farfalle pasta with sprinach and feta

    Start by toasting the pinenuts. Really easy to do and brings out the natural oils which produce a more nutty flavor and yummy crunch.

    I like to toast them on the stove top. Just heat up a dry pan ( no oil, or spray required) for a couple of minutes on the stove, add the Pinenuts and allow them to toast for approx 30-40 second, and then toss them in the pan. Toast for another 30 seconds or so and toss them again. Repeat this process until you see the pinenuts getting nice and toasty brown. Remove from the pan and let them cool.

    toasted pinenuts

    With only a few simple, healthy ingredients this meal comes together in no time!

    farfalle pasta ingredients

    Print Recipe Pin Recipe

    Farfalle Pasta with Fresh Spinach, Arugula, Tomatoes, Feta and Pinenuts

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Servings: 4
    Author: Susan | SimpleHealthyKitchen.com

    Ingredients

    • 8 oz. farfalle pasta
    • 1 pint cherry tomatoes halved
    • 1 cup crumbled feta
    • 1 cup fresh spinach
    • 1 cup fresh arugula
    • ¼ cup toasted pine nuts
    • olive oil for drizzling on pasta
    • salt and pepper to taste

    Instructions

    • Cook pasta in heavily salted water (my Italian friends tell me this is the secret to really good pasta) for the recommended time on pasta package. (read steps 3 &4 before discarding water)
    • Place the feta in a medium bowl and top with spinach and arugula.
    • Before draining the pasta, take 1/4 cup of the cooking water and pour it over the spinach/arugula/feta. Spinach and arugula will wilt slightly and cheese will get soft.
    • Place the cut tomatoes in a colander and drain the pasta over the tomatoes for a super quick blanche.
    • Add the pasta and tomatoes to the feta/spinach/arugula. Toss to mix all ingredients.
    • Serve with a drizzle of olive oil, fresh cracked pepper, and toasted pine nuts

    this pasta is also really good with pesto, just mix in a couple of spoonfuls of prepared pasta for a yummy variation.

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      Comments

      1. Donna Bokman

        June 01, 2014 at 3:34 pm

        Had some very discriminating guests (Nancy and Carl) for dinner and this was wonderful. They loved it. Just added more salt and pepper. Loved the idea of draining pasta over tomatoes. Will try your Mini Caprese Bites next , understand they are good.
        Donna

        Reply
        • Susan

          June 02, 2014 at 7:52 pm

          Thanks Donna! appreciate the feedback. Glad you and your "discriminating guests" enjoyed it. 🙂

          Reply

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      Thanks for stopping by Simple Healthy Kitchen- a food blog featuring simple healthy meal ideas that can be prepared in 30 min. or less, using seasonally fresh ingredients. Read More…

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