Orecchiette with Mixed Greens and Goat Cheese

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Serves 1 | Prep Time 20 | Cook Time 8–10

Why I Love This Recipe

*ORECCHIETTE [oh-rayk-kee-EHT-tay] - Italian for "little ears," referring culinary to tiny disk-shaped pasta.

Ingredients You'll Need

1 cup dried orecchiette* pasta
2 cups Mediterranean-style mixed salad greens
2 tbsp sun-dried tomatoes—packed in olive oil, chopped
1 tbsp goat cheese, crumbled
2 tbsp Parmesan, grated—plus more for garnish
Pinch of salt
Pinch of pepper


Bring a medium pot of salted water to a boil over high heat.

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta, reserving ½ cup of the water.

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan.

Top with warm pasta and ½ cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper.

Garnish with additional Parmesan, if desired, and serve.

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