Orecchiette With Sauteed Greens And Scallion Sauce Recipe


CourseMain Ingredient


 Orecchiette¬†3⁄4 Pound
 Unsalted butter4 Tablespoon
 Scallions1 Bunch (100 gm), thinly sliced
 Garlic3 Clove (15 gm), thinly sliced
 Dry white wine3⁄4 Cup (12 tbs)
 Water1⁄2 Cup (8 tbs)
 Salt To Taste
 Freshly ground black pepper To Taste
 Extra virgin olive oil2 Tablespoon
 Baby arugula5 Ounce (1 Bag)
 Swiss chard leaves6 Large, stems and central ribs discarded, leaves coarsely chopped
 Mascarpone cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2420 Calories from Fat 954

% Daily Value*

Total Fat 106 g163.4%

Saturated Fat 45.6 g227.8%

Trans Fat 0 g

Cholesterol 192.5 mg

Sodium 1102.2 mg45.9%

Total Carbohydrates 274 g91.2%

Dietary Fiber 22.1 g88.2%

Sugars 10.3 g

Protein 58 g115.8%

Vitamin A 481.9% Vitamin C 218.9%

Calcium 56.1% Iron 87.7%

*Based on a 2000 Calorie diet


1. Bring a large pot of salted water to a boil over high heat. Add the orecchiette and cook until al dente. Drain the pasta, reserving 1/4 cup of the cooking water.
2. Meanwhile, in a medium saucepan, melt the butter. Add the sliced scallions and garlic and cook over low heat, stirring a few times, until softened, about 5 minutes. Add the white wine and simmer over moderate heat until the wine has reduced by half, about 5 minutes. Add the 1/2 cup of water and transfer the mixture to a blender. Puree until smooth. Season the scallion sauce with salt and pepper.
3. Wipe out the pasta pot and heat the olive oil in it over high heat. Add the arugula and Swiss chard leaves; cook the greens over high heat, stirring frequently, until wilted, about 5 minutes. Add the drained pasta, scallion sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes. Stir in the mascarpone cheese, season the pasta with salt and black pepper and serve immediately.