Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan
Course Side Dish
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
½lborecchiettecooked per instructions
1cupof grape tomatoes
10spears of asparaguswooden ends removed, chopped
2large cloves of garlicminced
Dash of crushed red pepper flakesmore if desired
1cupof baby spinach
2tbsptoasted pine nuts
Sea salt and freshly cracked pepperto taste
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.