Orecchiette with Mixed Greens

Name: Orecchiette with Mixed Greens
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pound orecchiette (small, disk-shaped pasta); 8 ounces Mediterranean-style mixed salad greens; ½ cup chopped sun-dried tomatoes (packed in olive oil); 3 ounces about ‚Öì cup crumbled fresh goat cheese; ½ cup freshly grated Parmesan cheese; ¬æ teaspoon salt; ¬æ teaspoon freshly ground black pepper

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Next time you feel like pasta and a salad for lunch, why not combine the two? I love the way the heat of the pasta warms the greens. I often make this when I'm cooking for one; just adjust all the ingredient quantities accordingly, and start with 6 ounces (about 1 cup) of dried pasta.

Servings

Cook Time

20 minutes

Calories

577

Author:

Giada De Laurentiis

Ingredients

1 pound orecchiette (small, disk-shaped pasta)

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8 ounces Mediterranean-style mixed salad greens
½ cup chopped sun-dried tomatoes (packed in olive oil)
3 ounces about ‚Öì cup crumbled fresh goat cheese
½ cup freshly grated Parmesan cheese
¬æ teaspoon salt
¬æ teaspoon freshly ground black pepper

Instructions

Bring a large 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, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta water.
2 Place the salad greens in a large serving bowl and top with the warm pasta and ½ cup of the reserved pasta water. Toss to combine and wilt the greens. Add the sun-dried tomatoes, cheeses, salt, and pepper. Toss to combine, adding the remaining ½ cup of pasta water if necessary. Serve.