ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE

 

  • Cooking Time: 8–10
  • Servings: 1
  • Preparation Time: 20

Ingredients

  • 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

Directions

  • 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 8–10 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.

Notes

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

Author Credit: Debbie O’Donovan

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