Photo: Markus Spiske
orecchiette with cherry tomatoes and arugula
8 ingredients
openrecipes
Last night, I sauteed some shallots, minced garlic, red and yellow cherry tomatoes and fresh arugula with orecchiette pasta for dinner, and we topped it with a cloud of microplaned parmesan, eating it in front of the (omg) Wire finale. I’m pretty sure it was delicious, though I was barely paying it any mind. Alas, this is the point where you are supposed to ask me, Hey Deb, why does your orecchiette look so… er, unique?
Estimated Nutrition (whole recipe, rough)
404
Calories
15g
Protein
22g
Fat
42g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 2 small shallots, finely chopped
- 1 pint mixed red and yellow cherry tomatoes, quartered
- Cooked fresh orecchiette (approx. 2 cups dry but I did not measure)
- 2 cups fresh arugula, de-stemmed, roughly chopped
- Salt and pepper
- Freshly grated parmesan reggiano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes