Orecchiette Pasta With Wisconsin Cheese Recipe

Name: Orecchiette Pasta With Wisconsin Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 - 1 lb asparagus, tough ends snapped off; 2 shallots or 1 bunch green onion, diced; 1 garlic clove, diced (or more); 2 tablespoons extra virgin olive oil; 2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes; 1/2 cup italian white wine (see below); 1/2 cup chicken broth (homemade or canned); 1/2 cup fresh basil, cut in chiffonade; 8 1/2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci); 1/2 cup mozzarella cheese, shredded (I used more); 1/2 cup provolone cheese, shredded (used a little more, again); 3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)

Servings: persons

1/2 - 1 lb asparagus, tough ends snapped off
2 shallots or 1 bunch green onion, diced
1 garlic clove, diced (or more)
2 tablespoons extra virgin olive oil
2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
1/2 cup italian white wine (see below)
1/2 cup chicken broth (homemade or canned)
1/2 cup fresh basil, cut in chiffonade
8 1/2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci)
1/2 cup mozzarella cheese, shredded (I used more)
1/2 cup provolone cheese, shredded (used a little more, again)
3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)

1
Preheat oven to 375u00b0F.
2
Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
3
Cover it and let it sit 3-5 minutes.
4
Drain and cool.
5
Cut into 3 to 4 inch pieces.
6
Saute shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
7
Add tomatoes and saute until they are soft and give out their juices.
8
Add wine and chicken broth.
9
Boil over a high heat until reduced by about 1/4.
10
Add the asparagus pieces and boil for about 2 minutes or so.
11
Add basil and mix it up.
12
Add the freshly cooked pasta and stir to coat.
13
Add the cheeses and toss to melt.
14
Put in a lightly oiled baking dish and bake for 20 minutes.
15
*If you don't want to use wine, substitute with chicken broth.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 - 1 lb asparagus, tough ends snapped off, 2 shallots or 1 bunch green onion, diced, 1 garlic clove, diced (or more), 2 tablespoons extra virgin olive oil, and more.

Yes, Orecchiette Pasta With Wisconsin Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orecchiette Pasta With Wisconsin Cheese

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