Recipe Name: Orecchiette with Baby Spinach Description: Add leftover grilled chopped chicken or pork tenderloin if desired! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Ingredients
½ pound orecchiette
1 (15-ounce) can cannellini beans, drained and rinsed
½ cucumber, quartered and sliced (do not peel)
1½ cups halved cherry or grape tomatoes
¼ cup olive oil
1 large garlic clove, peeled and minced
2 tablespoons lemon juice
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon white pepper
1 (5-ounce) package baby spinach, stems removed and discarded
¼ cup capers, rinsed and drained
Fresh chopped parsley for garnish
Parmesan cheese for garnish
Instructions
Place the pasta in a large pot of boiling water over high heat. Cook 10 minutes or until the pasta is al dente, stirring occasionally. Meanwhile, place the beans, cucumbers and tomatoes in a medium bowl and toss together. Set aside. Place the oil, garlic, lemon juice, onion powder, salt and pepper in a jar with a tight-fitting lid. Cover and shake to emulsify. Set aside. Place the baby spinach in a serving bowl. Drain the pasta and rinse for 10 seconds in cold water. Drain again and add on top of the baby spinach. Shake the dressing jar again and drizzle over the pasta. Allow to sit for 10 minutes, then toss. Add the vegetable mixture and capers, tossing again to evenly mix. Garnish with fresh parsley and Parmesan just before serving.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cool-pasta/