Orecchiette with Mixed Greens
Orecchiette with Mixed Greens
Servings
4
Cook Time
20 minutes
Calories
577
Author:
Giada De Laurentiis
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
- ¾ teaspoon salt
- ¾ 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 577
Amount/Serving
% Daily Value
- Carbs
- 91 grams
- Protein
- 27 grams
- Fat
- 11 grams
- Saturated Fat
- 6 grams
- Cholestrol
- 22 milligrams
- Sodium
- 505 milligrams
- Fiber
- 5 grams
- Sugar
- 6 grams
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