Orecchiette with Mixed Greens and Goat Cheese (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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:
1. 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.
2. 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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