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Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan
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Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan

Balanced, flavorful, and enjoyable—this recipe has it all.

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

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

    Cup of Yum
  1. Prepare the orecchiette in salted water per instructions. Drain reserving 1/4 cup of cooking liquid.
  2. 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.
  3. 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.
  4. Pour into a serving bowl and serve with Parmesan cheese. Enjoy.