Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan
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Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- ½ lb orecchiette pasta cooked per instructions
- 2 tbsp olive oil divided
- 1 cup grape tomatoes
- 10 asparagus wooden ends removed, chopped, spears
- 2 garlic minced, large cloves
- crushed red pepper flakes more if desired, dash
- 1 cup baby spinach
- 2 tbsp pine nuts toasted
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 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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