Pasta shells with sun-dried tomatoes, goat cheese and green salad


Votes: 7

How to Make - Pasta Shells with Sun-Dried Tomatoes, Goat Cheese, and Green Salad
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Time: 25 min.
Complexity: easily
Servings: 1

This pasta dish comes together in minutes, and the flavor is simply amazing. Simply boil orecchiette pasta (or aurochs) and toss with sun-dried tomatoes, lettuce, and cheese. Pour half a cup of the hot cooking water over the pasta. This will soften the lettuce a bit, and the goat cheese, Parmesan, and sun-dried tomato oil will create a light, cheesy sauce with a piquant, mouth-watering aroma. A perfect option when you don't have the time or desire to cook, but want a delicious Mediterranean dish.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 1 cup orecchiette pasta (ears)
  • 2 cups Mediterranean salad mix
  • 2 tbsp sun-dried tomatoes (canned in olive oil), chopped
  • 1 tbsp goat cheese, crumbled
  • 2 tbsp grated Parmesan, plus extra for serving



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Cooking the dish according to the recipe:


  1. In a medium saucepan, fill the pan with water, add salt, and bring to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 8-10 minutes. Then remove 0.5 cups of water and set aside. Drain the remaining water.
  2. In a medium bowl, combine the salad greens with sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and pour over 1/2 cup of the cooking water. Stir until the greens are cooked and wilted. Season with salt and pepper to taste. Sprinkle with more Parmesan cheese, if desired, and serve.






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