Orecchiette Pasta with Margherita Genoa Salami

Orecchiette Pasta with Margherita Genoa Salami

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Orecchiette Pasta with Margherita Genoa Salami

Hello friends, welcome to Smooth recipe. Today we are going to make Orecchiette Pasta with Margherita Genoa Salami.

Thin-sliced strips of the Margherita Genoa salami, baby spinach, roasted garlic, and fresh basil create an unforgettable and marvelous orecchiette pasta dish.

Preparation time: 15 mins

Cooking time: 30 mins

Total time: 45 mins

Servings: 4

Yield: 4 servings

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Ingredients for making Orecchiette Pasta with Margherita Genoa Salami

  • ¼ cup of garlic cloves
  • 2 tablespoons of extra virgin olive oil
  • 16 ounces of dry orecchiette pasta (or penne pasta)
  • 2 large red bell peppers, roasted, skinned, cored, and cut into strips
  • 8 ounces of fresh baby spinach
  • ¼ pound of Margherita Genoa Salami, sliced thin, julienned
  • ¼ cup of toasted pine nuts (Optional)
  • 2 leaves of fresh basil, julienned
  • ¼ cup of freshly grated Pecorino Romano
  • Fresh ground black pepper as per your taste

How to Make Orecchiette Pasta with Margherita Genoa Salami

  1. First of all, in a small pot place of 1/4 cup whole peeled garlic cloves. Cover with the extra virgin olive oil & cook on the low heat until the garlic becomes soft & cooked through. Then set aside to cool, and retain olive oil.
  2. Now bring a pot of lightly salted water to the boil and cook the orecchiette pasta until al dente. And then reserve approximately of 1/4 cup of the pasta water to add to the end of the step 3. Drain the pasta and cool in the cold water, then set aside.
  3. After that, in a large saute pan, heat the garlic oil from roasted garlic. Add Margherita Genoa salami & brown slightly. Add spinach, peppers, roasted garlic, and half of the toasted pine nuts & continue to cook until spinach is wilted. And then add cooked pasta & reserved the pasta water, fresh basil and toss, continue to the saute until the pasta is hot & ready to serve.
  4. In the end, place the pasta on plates or serving bowl, sprinkle with the black pepper, grated Romano cheese, and top with the remaining pine nuts.

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Nutritional Information for Orecchiette Pasta with Margherita Genoa Salami

  • Servings per recipe: 4
  • Calories: 665.9
  • % daily value *
  • Protein: 24.4g 49 %
  • Carbohydrates: 99.2g 32 %
  • Dietary fiber: 8.5g 35 %
  • Fat: 18g 28 %
  • Saturated fat: 4.1g 21 %
  • Cholesterol: 13.8mg 5 %
  • Vitamin a iu: 7834.7iu 157 %
  • Niacin equivalents: 11.4mg 86 %
  • Vitamin b6: 0.6mg 36 %
  • Vitamin c: 122.4mg 206 %
  • Folate: 358mcg 90 %
  • Calcium: 100.2mg 10 %
  • Iron: 6.6mg 36 %
  • Magnesium: 125.8mg 46 %
  • Potassium: 698.3mg 20 %
  • Sodium: 293.7mg 12 %
  • Thiamin: 0.7mg 77 %

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