Pasta with Feta Cheese and Cherry Tomatoes

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• 10 oz farfalle (bow-tie pasta)
  Ingredient note

  Source: 10 oz farfalle (bow-tie pasta)
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 8 oz grape tomatoes (2 colors: red and yellow; , sliced in half)
  Ingredient note

  Source: 8 oz grape tomatoes (2 colors: red and yellow; , sliced in half)
• 5 cloves garlic (minced)
  Ingredient note

  Source: 5 cloves garlic (minced)
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt
• 1/4 teaspoon paprika
  Ingredient note

  Source: 1/4 teaspoon paprika
• 1/2 teaspoon Italian seasoning
  Ingredient note

  Source: 1/2 teaspoon Italian seasoning
• 5 oz fresh spinach (chopped)
  Ingredient note

  Source: 5 oz fresh spinach (chopped)
• 6 oz crumbled feta cheese
  Ingredient note

  Source: 6 oz crumbled feta cheese
• 3 tablespoons freshly squeezed lemon juice
  Ingredient note

  Source: 3 tablespoons freshly squeezed lemon juice

1. Bring a large pot of water to a boil. Add pasta and cook according to the package instructions. Drain.
2. In the meantime, proceed with the rest of the recipe.
3. In a large, high-sided skillet, combine the halved grape tomatoes, minced garlic, ¼ teaspoon of salt, paprika, Italian seasoning, and 1 tablespoon of olive oil. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices.
4. Stir in fresh spinach and cook until it wilts. Add crumbled feta cheese and stir it in.
5. Add cooked and drained pasta and 3 tablespoons of freshly squeezed lemon juice. Reheat on medium heat, stirring everything to combine, for 1 minute. Add 1 extra tablespoon of olive oil if you like.