Garden Orecchiette

Think of this vegetarian recipe as a caprese salad plus pasta!

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4.0 by 2 people

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  • Makes: 6 servings
  • Prep: 40 mins
  • Marinate: 30 mins
  • Stand: 1 min

Garden Orecchiette

Directions

  1. In a small skillet heat the 1/2 teaspoon oil over medium heat until hot but not smoking. Add pine nuts. Cook and stir about 2 minutes or until light golden brown. Drain pine nuts on paper towels. Season to taste with salt; set aside.
  2. For marinade, in a large bowl whisk together the 1/3 cup oil, the vinegar, capers, and garlic until combined. Stir in mozzarella, tomatoes, basil, chives, and parsley. Let marinate at room temperature for 30 minutes, stirring occasionally.
  3. Meanwhile, cook pasta in boiling lightly salted water according to package directions; reserve 1/4 cup cooking water. Drain pasta in a colander. Add hot pasta and the 1/4 cup reserved cooking water to mozzarella mixture. Let stand for 1 minute.
  4. Gently toss pasta mixture. Add pine nuts; toss to mix. Season to taste with additional salt and black pepper. Serve warm.
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Nutrition Facts (Garden Orecchiette)

  • Per serving:
  • 494 kcal ,
  • 27 g fat
  • (8 g sat. fat ,
  • 27 mg chol. ,
  • 329 mg sodium ,
  • 46 g carb. ,
  • 3 g fiber ,
  • 16 g pro.
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Reviews (1)

2 Ratings
1686 Days Ago
This is nice. We're starting to eat a mostly vegetarian diet I was worried I wouldn't be able to find anything that had much flavor, this is a great spring/ summer recipe. I added some fresh parm. Cheese to give it a bit more sharper flavor with the mozzarella. I will be making this again!

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