Orecchiette with Cheese

Orecchiette with Cheese

prep time

minutes
cook time

minute
servings
4

Ingredients













Cooking Instructions

1

Heat oven to 375°F. Place the asparagus in a shallow dish or pan and cover with boiling water. Cover and let sit for 3 to 5 minutes. Drain and cool. Cut into 3- to 4-inch long pieces. Set aside.


2

In a large sauté pan or deep skillet, sauté the shallots and garlic in olive oil until translucent in a large sauté pan or deep skillet. Add the tomatoes and sauté until they are soft and give up their juices.


3

Add the wine and chicken stock. Boil over high heat until reduced by about one-fourth. Add the asparagus pieces and boil about 2 minutes. Add the basil and mix. Add the freshly cooked pasta, and stir to coat.


4

Add the cheeses and toss to melt Bake for 20 minutes. Serve immediately.


Variation: You may substitute smoked provolone for the regular provolone in the recipe.


*If you don't wish to use wine, substitute additional chicken broth.


Ingredients













Cooking Instructions

1

Heat oven to 375°F. Place the asparagus in a shallow dish or pan and cover with boiling water. Cover and let sit for 3 to 5 minutes. Drain and cool. Cut into 3- to 4-inch long pieces. Set aside.


2

In a large sauté pan or deep skillet, sauté the shallots and garlic in olive oil until translucent in a large sauté pan or deep skillet. Add the tomatoes and sauté until they are soft and give up their juices.


3

Add the wine and chicken stock. Boil over high heat until reduced by about one-fourth. Add the asparagus pieces and boil about 2 minutes. Add the basil and mix. Add the freshly cooked pasta, and stir to coat.


4

Add the cheeses and toss to melt Bake for 20 minutes. Serve immediately.


Variation: You may substitute smoked provolone for the regular provolone in the recipe.


*If you don't wish to use wine, substitute additional chicken broth.


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