1 Video | Photo: Orecchiette with Mixed Greens and Goat Cheese Recipe
Ingredients
- 1 cup dried orecchiette pasta
- 2 cups Mediterranean-style mixed salad greens
- 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
- 1 tablespoon goat cheese, crumbled
- 2 tablespoons grated Parmesan, plus more for garnish
- Pinch salt
- Pinch freshly ground black 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 to 10 minutes. Drain pasta, reserving 1/2 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 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.
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By sdw42863
Florida
on August 05, 2011
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As hot as it's been, I wanted a light, but filling meal! This filled both catagories! Loved it!
By amyrbrewer_5691892
Cincinnati, OH
on June 18, 2011
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I made this last night for a Girls Night at my house and it turned out great! My friends LOVED it!!! I read the reviews beforehand and did the following:
Added 3-4 cloves minced garlic and red pepper flakes to the sundried tomatoes and cooked on low-med heat for a few min. I added olive oil to the sundried tomatoe and garlic mixture to ensure the sauce wasn't too dry. I love cheese so i added a bit more goat cheese and parm vs. what the recipe called for. I also used a mixture of mixed greens and baby spinach, because I LOVE spinach. I served the pasta with:
1 Roasted asparagus (w/ olive oil, garlic, salt/pepper, and lemon juice drizzled on asparagus at the end - 450 degrees for 10-15 min depending on the size of your asparagus
2 Bread with Rosemary infused olive oil...this is a different Giada recipe (5-6 spriggs of rosemary submerged in olive oil and cooked on med-low heat for 5 min. remove from heat and let sit until room temperature
Will definitely make this again!
By Chef #1387485
Columbus, Ohio
on June 07, 2011
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My husband and I both loved this quick, easy, colorful and very tasty dish! Since I didn't have a bag of fresh mixed greens on hand, I used fresh spinach, and it was fabulous. I have made this dish twice now, both times with the spinach, and we enjoyed it just as much the second time as the first.
Read all 113 reviews