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    You are in: Home / Recipes / Cavatelli With Arugula & Ricotta Salata Recipe
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    Cavatelli With Arugula & Ricotta Salata

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    spatchcock's Note:

    From Fine Cooking. Recipe originally by Lidia Bastianich, the matriarch of fine Italian home cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
    2. 2
      Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
    3. 3
      Drain it well and return it to the pan.
    4. 4
      Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
    5. 5
      Let sit until the arugula has wilted, about 3 minute.
    6. 6
      Sprinkle with the ricotta salata just before serving.

    Ratings & Reviews:

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    Nutritional Facts for Cavatelli With Arugula & Ricotta Salata

    Serving Size: 1 (225 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 714.3
     
    Calories from Fat 263
    36%
    Total Fat 29.3 g
    45%
    Saturated Fat 8.1 g
    40%
    Cholesterol 31.3 mg
    10%
    Sodium 278.0 mg
    11%
    Total Carbohydrate 90.0 g
    30%
    Dietary Fiber 4.6 g
    18%
    Sugars 2.3 g
    9%
    Protein 22.2 g
    44%

    The following items or measurements are not included:

    arugula

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