Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water. | 2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes. | 3. Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orecchiette	3/4	lb		18.9125	0.0	4.2075	0.1062
extra virgin olive oil	1/4	cup		18.9125	0.0	4.2075	0.1062
red onion	1/2		diced	-	-	-	-
asparagus spear	3/4		cut	18.9125	0.0	4.2075	0.1062
red pepper flake	1/2	teaspoon		18.9125	0.0	4.2075	0.1062
lemon juice	2	tablespoons	squeezed	6.71	2.1045	0.1067	0.0732
lemon zest	1	teaspoon	grated	18.9125	0.0	4.2075	0.1062
salt black pepper			ground	18.9125	0.0	4.2075	0.1062
goat cheese	2	tablespoons		-	-	-	-
chive	1	tablespoon	snipped	0.9	0.1305	0.0981	0.0219
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.