Orecchiette Pasta With Wisconsin Cheese

Name: Orecchiette Pasta With Wisconsin Cheese
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus, tough ends snapped off; 118 milliliters chicken broth (homemade or canned); 2 Tbsps extra virgin olive oil; 118 milliliters fresh basil, cut in chiffonade; 1 garlic clove, diced (or more); 241 grams orecchiette, cooked to al dente (little ears, i think that small shells would work just fine, or plain gnocci); 3 Tbsps grated parmesan cheese (used a little more again, c,mon! im in the dairy state!); 2 larges ripe yellow tomatoes, peeled and chopped or plum tomatoes; 118 milliliters provolone cheese, shredded (used a little more, again); 2 shallots, diced or 1 bunch green onion, diced; 118 milliliters mozzarella cheese, shredded (i used more); 118 milliliters italian white wine (see below)

Orecchiette Pasta With Wisconsin Cheese might be just the main course you are searching for. This recipe makes 4 servings with 454 calories, 19g of protein, and 17g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of wine, provolone cheese, garlic clove, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.