Orecchiette With Spinach Roasted Red Pepper And Feta Recipes

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ORECCHIETTE WITH CHICKPEAS SPINACH AND FETA



Orecchiette with Chickpeas Spinach and Feta image

This Orecchiette with Chickpeas Spinach and Feta is a simple and quick dinner that tastes incredible! In the time it takes to boil the pasta, you can prepare the rest of the ingredients and have dinner on the table in a flash. Vegetarian | Vegan Options | Gluten Free Options

Provided by Caroline

Number Of Ingredients 11

1 pound package Orecchiette
1/4 cup extra virgin olive oil
3 cloves garlic (minced)
pinch or two red pepper flakes
salt
pepper
15 ounce can (1 1/2 cups cooked chickpeas, drained and rinsed)
3 cups or 3 to 4 large handfuls fresh baby spinach
4 - 6 ounces feta cheese (cubed and crumbled a bit)
1 tablespoon fresh lemon juice
lemon zest (fresh basil, red pepper flakes and coarse salt for serving)

Steps:

  • Bring 4 quarts of water to a rapid boil over high heat. Add 1 tablespoon of coarse sea salt. Add the orecchiette, stirring gently and return to a boil. Cook the pasta, stirring frequently, for about 12 to 15 minutes, testing for doneness during the last two to three minutes. Just before draining, remove 1 cup of pasta water using a heat safe measuring cup. Set it aside.
  • While the pasta is cooking, heat the olive oil in a 12-inch sauté pan over medium heat. Add the garlic and red pepper flakes. Cook for just a minute or so, just before the garlic begins to become golden. Add a few pinches of salt and pepper. Add the chickpeas and toss to coat. Cook the chickpeas for about 3 to 4 minutes. Add the spinach, and toss until it begins to wilt.
  • As soon as the pasta is done, drain it quickly in a colander just until drained. Immediately pour the pasta into the sauté pan and toss to coat. Add a 1/2 cup of the reserved pasta water. Allow the pasta to cook in the sauce for a minute or two.
  • Remove from the heat, add the feta cheese, lemon juice and toss. Top with some lemon zest, basil and red pepper flakes, if desired, for serving.
  • As the pasta sits, you may want to add more of the pasta water. Keep it on hand for reheating, as well!

ORECCHIETTE WITH SPINACH, ROASTED RED PEPPER AND FETA



Orecchiette With Spinach, Roasted Red Pepper and Feta image

An easy vegetarian pasta dish that takes only as long as the time to make the pasta. This can be doubled easily.

Provided by KissKiss

Categories     Pasta Shells

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb orecchiette
salt
3 tablespoons olive oil
2 garlic cloves, minced
10 ounces frozen chopped spinach, thawed and squeezed of liquid
3 -4 ounces roasted red peppers, chopped (use a kind packed in olive oil)
4 ounces feta, crumbled

Steps:

  • Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes) until al dente.
  • While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic. Allow to cook for only about a minute (to soften). Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness).
  • Add roasted red pepper and cook over low heat until spinach and peppers are heated through. Keep warm over a low heat until pasta is ready.
  • When pasta is done cooking, add feta to the spinach mixture. Using a spider, take orecchiette from boiling water (reserving water) and add to spinach mixture on top of the feta. Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup) until mixture is creamy and moistened.
  • Serve immediately.

Nutrition Facts : Calories 407.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 26.8, Sodium 683.5, Carbohydrate 48.1, Fiber 4.2, Sugar 3.2, Protein 14.6

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