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orecchiette con patate e rucola ("little ears" pasta with potatoes and arugula)

1 medium potato, diced to make 1 cup

2 packed cups roughly chopped arugula leaves and stems


5 ounces (1 ½ cups) dried orecchiette

2 Tbls olive oil

1 garlic clove, thinly sliced

¼ Tsp dried red pepper flakes

¼ cup grated sheep’s milk cheese such as ricotta salata


Cook the potatoes and arugula in a large quantity of boiling salted water for 5 minutes.  Add the pasta and continue cooking until tender, 8-10 minutes.  Cook oil and garlic over low heat until garlic turns a light golden brown, about 1 minute and add to drained arugula and pasta.  Toss and serve at once with sprinkling of grated cheese and red pepper flakes. Makes 2-3 servings.


Recipe from Kathy Zaumzeil

This entry is related to the following products. Click on any of them for more information.
Greens: Arugula, Potato,


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