• 1serving
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup dried orecchiette pasta

  2. 2 cups Mediterranean-style mixed salad greens

  3. 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped

  4. 1 tablespoon goat cheese, crumbled

  5. 2 tablespoons grated Parmesan, plus more for garnish

  6. Pinch salt

  7. Pinch freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.

  2. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.


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