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    You are in: Home / Recipes / Orecchiette Pasta With Wisconsin Cheese Recipe
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    Orecchiette Pasta With Wisconsin Cheese

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 13, 2005

      My BF liked this recipe a lot, which was a little more than I did. All the ingredients I love (cheese, vegetables and pasta), I just think it needed more spices; maybe because the provolone cheese was a bit too mild for my taste. FYI I used the two large shallots, two cloves of garlic, the wine and broth combination, did not add extra cheese, used a low-fat mozzarella and added less oil. IMHO, this recipe has a lot of potential and does not need that much more to be outstanding - either a stronger cheese combination or a liberal addition of salt and pepper or otherwise more spice. Thanks very much Mepster, I will try this again with modification.

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    • on August 17, 2004

      Cheese, cheese and more cheese combined with other ingredients I like, I knew I could not go wrong with this dish! Like yourself...I was also generous with the cheese, and with the basil. Had garlic bread to go with it. Thanks Meppie for an excellent dinner!

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    • on June 30, 2004

      The cheeeeeesiest! It really satisfies the cheese craving and it's not your everyday pasta. I had orechiette on hand from another recipe, I used three large plum tomatoes and about two green onions. The only major change was that instead of asparagus, not really in season anymore, I used snow pea pods from the garden (we have TONS of those things). I just added them to the pasta-cheese mixture just before putting it in the oven and they were perfectly crisp-tender. I liked the wine-broth mixture... it almost made kind of a cheesy brothy thing. Be sure to have lots of bread on hand with this delicious dish to scoop up the cheesies off your plate! Thanks so much for posting this recipe!!!

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    • on June 14, 2004

      This *IS* wonderful, MEP! The perfect summer pasta dish bursting with fresh flavors. I could not find orichette, so I used tiny shells, and I used regular tomatoes from the garden. The mix of cheeses is a nice touch that gives added depth. Thanks for sharing.

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    Nutritional Facts for Orecchiette Pasta With Wisconsin Cheese

    Serving Size: 1 (340 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 467.8
     
    Calories from Fat 151
    32%
    Total Fat 16.8 g
    25%
    Saturated Fat 6.5 g
    32%
    Cholesterol 25.7 mg
    8%
    Sodium 423.5 mg
    17%
    Total Carbohydrate 54.5 g
    18%
    Dietary Fiber 4.0 g
    16%
    Sugars 2.4 g
    9%
    Protein 20.1 g
    40%

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