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Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

This is a very simple and healthy side dish. My daughter had a friend over for dinner who happens to be quite picky so I wanted to make something that she would be willing to try. I kept the pasta very simple and without any sauce. The sautéed veggies tasted great with the orecchiette that was seasoned with olive oil, garlic, and Parmesan cheese. I served this pasta with the Grilled Honey Mustard Chicken Breasts and my House Salad for a tasty and delicious meal even my daughter’s friend seemed to like. Yay!

Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

How to Make Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

Prepare the orecchiette in salted water per instructions. Drain reserving 1/4 cup of cooking liquid.

While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium heat. Add the grape tomatoes and chopped asparagus; cook, stirring often, for 3-4 minutes. Add the remaining olive oil to the pan then add the minced garlic and crushed red pepper flakes. Cook, stirring constantly, for 1 minute. Add the orecchiette along with spinach, pine nuts, and some reserved liquid if needed. Pour into a serving bowl and serve with Parmesan cheese. Enjoy.

Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

 

Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Italian
Servings: 6

Ingredients

  • ½ lb orecchiette cooked per instructions
  • 2 tbsp olive oil divided
  • 1 cup of grape tomatoes
  • 10 spears of asparagus wooden ends removed, chopped
  • 2 large cloves of garlic minced
  • Dash of crushed red pepper flakes more if desired
  • 1 cup of baby spinach
  • 2 tbsp toasted pine nuts
  • Sea salt and freshly cracked pepper to taste
  • Parmesan cheese

Instructions

  • Prepare the orecchiette in salted water per instructions. Drain reserving 1/4 cup of cooking liquid.
  • While the pasta is cooking, heat a teaspoon of olive oil in a large skillet over medium heat. Add the grape tomatoes and chopped asparagus; cook, stirring often, for 3-4 minutes.
  • Add the remaining olive oil to the pan then add the minced garlic and crushed red pepper flakes. Cook, stirring constantly, for 1 minute. Add the orecchiette along with spinach, pine nuts, and some reserved liquid if needed. Season well with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
  • Pour into a serving bowl and serve with Parmesan cheese. Enjoy.
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19 Comments

  1. I made this for lunch today with a few substitutions. I used seashell pasta, burned my pine nuts so used pecans, and didn’t have parmesan so I used feta. It was very good with those substitutions so I look forward to making it as you’ve written.

    I really like your recipes. Thank you and keep cooking and posting.

    Robin

  2. I so love the components of this plate.
    The colours are stunning and the flavour combination, just divine!!
    Hope you have a fantastic weekend dear,
    Lia.