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

1. Bring a medium pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8–10 minutes.
3. Drain pasta, reserving ½ cup of the water.
4. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan.
5. Top with warm pasta and ½ cup of the reserved pasta water. Toss to combine and wilt the greens.
6. Season with a pinch each of salt and pepper.
7. Garnish with additional Parmesan, if desired, and serve.

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