Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in the halved cherry tomatoes, dried oregano, salt, and black pepper. Cook for about 5-7 minutes until the tomatoes soften.

Add the chopped spinach and cook until wilted, about 2-3 minutes.

Add the cooked farfalle pasta to the skillet and toss to combine with the sauce. Cook for an additional 2 minutes to heat through.

Serve hot, topped with grated parmesan cheese.