Originally posted June 17, 2014

orecchiette with asparagus, green onions and parmesan

orecchiette with asparagus, green onions and parmesan by alchemisty

the fresh parsley, pepper flakes and parmesan make this a tasty and quick dish.


  • 6 oz orecchiette
  • 2/3 C reserved pasta water (save some of the water that you cook the pasta in)
  • medium onion, chopped
  • 10-15 asparagus spears, cut into 2-inch segments
  • 5 large cremini mushrooms or baby bellas, chopped
  • 2-3 T chopped fresh parsley
  • 1/2 t red pepper flakes
  • 1/4 C chopped green onions
  • 2-4 t grated parmesan
2-3 servings


1. cook the orecchiette according to package instructions. remember to reserve some of the cooking fluid when you drain the pasta.

2. saute the onions for 1-2 minutes, then add the asparagus and saute for 2-3 minutes. Add the mushrooms and saute until the asparagus is cooked but still firm. Turn off heat and add pepper flakes and parsley, stir.

3. add the cooked orecchiette and 1/2 to 2/3 pasta water to the vegetable mixture, top with 1-2 t parmesan, and saute until all is incorporated and the sauce has thickened a bit.

4. top with green onions and extra parmesan and serve.

30 minutes



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