Luckily, the dish was very tasty and we both enjoyed it. The pasta was almost doughy like a small dumpling. I’m sure this recipe would work well with other pasta shapes too; maybe medium shells? I doubled the recipe for company without any issues. I would recommend serving this with a simple grilled chicken.
Adapted from Food Network: Giada De Laurentiis
Ingredients
6 oz. 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 grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper
Directions
1. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook per the package instructions, until tender but still firm to the bite. Drain pasta, reserving 1/2 cup of the water.
2. In a medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens.
3. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
The Facts
3 Servings
Nice pasta / salad. And thanks for the nutritional chart, love having the know of what we are eating.
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