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+ servings

Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6


  • 1/2 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


  • 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 the 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.