Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan
Servings 4
Equipment
- Large pot
- Large skillet
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 shaved or finely grated
Instructions
- Prepare the orecchiette in a large pot of well-salted water, according to the package instructions.
- Drain, reserving ½ cup of the cooking liquid.
- While the pasta is cooking, heat a tablespoon 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, as needed.
- Pour into a serving bowl and serve with Parmesan cheese. Enjoy.