A short and sweet post today featuring an extremely delicious and super easy pasta recipe. Prep your ingredients, cook your pasta, and mix together in a large bowl.
Enough said. I hope to be back next week with a bit more in the way of musings and reflections. Have a wonderful week, and I hope you give this simple meal a try!
Orecchiette with Mixed Greens and Goat Cheese
Adapted from Everyday Pasta: A Cookbook
1 pound orecchiette
8 ounces mixed salad greens
1 10-ounce jar of sun-dried tomatoes, chopped, oil preserved
1 4-ounce log of goat cheese
½ cup grated Parmesan cheese
¾ teaspoon Kosher salt
¾ teaspoon ground pepper
- Prep your ingredients: Wash and dry the mixed greens (if needed), pour the sun-dried tomato oil into a liquid measuring cup, chop the sun-dried tomatoes (if needed), and place the cheeses, salt, pepper, and the chopped sun-dried tomatoes (leaving the oil in the liquid measuring cup) in a large mixing bowl.
- Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, approximately 9 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
- Add the cooked pasta to the large mixing bowl. Pour several generous glugs of the sun-dried tomato oil over it and add the mixed greens (the heat of the noodles will wilt them). Stir everything together, adding the reserved pasta water if needed to dilute the sauce. Enjoy 🙂