Scan this QR Code to follow PureWow on Snapchat!
Orecchiette with Spring Greens
Orecchiette with Spring Greens
Photo: Liz Andrew/Styling: Erin McDowell

Spring has sprung, and this calls for a celebration. Presenting orecchiette with spring greens, a simple but flavorful main that’s low-maintenance enough for a weeknight but elevated enough for a weekend dinner party. Best of all, you can whip up this seasonal dish in 15 minutes.

RELATED: Why You Should Never Add Olive Oil to Your Pasta Water

6 servings

1 pound orecchiette

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

8 cups baby spinach

2 garlic cloves, minced

1¼ cups peas (fresh or thawed)

⅓ cup grated Parmesan cheese, plus extra for finishing

Salt and freshly ground black pepper

1 teaspoon crushed red-pepper flakes (optional)

⅓ cup chopped roasted almonds

1. Bring a large pot of salted water to a boil over medium-high heat. Add the orecchiette and cook according to the package instructions (about 7 to 9 minutes).

2. While the pasta cooks, heat the butter and oil in a large sauté pan over medium heat. Add the spinach in batches, cooking until wilted, 3 to 4 minutes. Add the garlic and peas, and sauté for 1 to 2 minutes more.

3. Drain the pasta, reserving 1 cup of the pasta cooking water. Add the pasta and the reserved pasta water to the sauté pan and toss well to combine. Add the Parmesan and stir until the mixture is creamy, 1 to 2 minutes more.

4. Season the pasta with salt and pepper (and red-pepper flakes, if using). Garnish with almonds and Parmesan cheese. Serve immediately.

424 calories

11g fat

65g carbs

17g protein

4g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

My Rating:
Didn’t like it Needs improvement It’s ok I liked it I loved it!
Average (324):

From Around The Web