Orecchiette with Asparagus, Grape Tomatoes, Spinach, and Parmesan
This is a very simple and healthy side dish. My daughter had a friend over for dinner who happens to be quite picky so I wanted to make something that she would be willing to try. I kept the pasta very simple and without any sauce. The sautéed veggies tasted great with the orecchiette that was seasoned with olive oil, garlic, and Parmesan cheese. I served this pasta with the Grilled Honey Mustard Chicken Breasts and my House Salad for a tasty and delicious meal even my daughter’s friend seemed to like. Yay!
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 the spinach, pine nuts, and some reserved liquid if needed. Pour into a serving bowl and serve with Parmesan cheese. Enjoy.