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Cavatelli with Arugula & Ricotta Salata Recipe

   
 

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     Cavatelli with Arugula & Ricotta Salata

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
5 Tbs. extra-virgin olive oil
3/4 cup chopped imported black olives, such as Gaeta or Kalamata
1 Tbs. fresh lemon juice; more to taste
3 large cloves garlic, finely chopped
4-1/2 tsp. fresh thyme
Freshly ground black pepper to taste
1/4 tsp. cayenne; more to taste
1 lb. dried cavatelli
1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped
 
1 cup (about 7 oz.) grated ricotta salata or feta

Instructions
n a small bowl, whisk the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minutes. Sprinkle with the ricotta salata just before serving. nutrition information (per serving)- Calories (kcal)- 800; Fat (g)- fat g 33; Fat Calories (kcal)- 300; Saturated Fat (g)- sat fat g 11; Protein (g)- protein g 24; Monounsaturated Fat (g)- 18; Carbohydrates (g)- carbs g 99; Polyunsaturated Fat (g)- 3; Sodium (mg)- sodium mg 790; Cholesterol (mg)- cholesterol mg 45; Fiber (g)- fiber g 5;


Originally Submitted
12/7/2014





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