CAVATAPPI WITH TOMATOES, ARUGULA, AND RICOTTA
Provided by Julia Turshen
Categories Pasta Tomato Kid-Friendly Dinner Ricotta Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine tomatoes, garlic, red pepper flakes, 1/4 cup oil, and 1 tsp. salt in a large bowl.
- Cook cavatappi in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to tomato mixture. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Stir in arugula and black pepper and season with salt.
- Transfer pasta to a serving bowl or platter and dollop with ricotta. Serve immediately.
CAVATAPPI WITH ARUGULA PESTO AND CHERRY TOMATOES
Make and share this Cavatappi With Arugula Pesto and Cherry Tomatoes recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- PESTO: Combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
- Cook pasta according to package directions, omitting salt and fat. Drain.
- Combine pesto, pasta, and tomatoes in a large bowl; toss well.
- Sprinkle pine nuts over pasta.
- Serve immediately.
Nutrition Facts : Calories 427.7, Fat 14, SaturatedFat 2.7, Cholesterol 7.3, Sodium 438.5, Carbohydrate 60.7, Fiber 3.4, Sugar 2.1, Protein 15.2
PASTA WITH ARUGULA PURéE AND CHERRY-TOMATO SAUCE
Provided by Evan Kleiman
Categories Food Processor Leafy Green Nut Pasta Tomato Lunch Pine Nut Arugula Gourmet Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 13
Steps:
- Make purée:
- Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
- Make tomato sauce:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
- Cook and serve pasta:
- Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.
CAVATAPPI WITH SMOKED CHICKEN, SPINACH PESTO AND CHERRY TOMATOES
Another adapted cooking light recipe-smoked turkey or ham is nice in this dish if smoked chicken is not available.
Provided by Diana Adcock
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions.
- Drain well.
- In a large mixing bowl combine the cooked pasta, Spinach-Basil Pesto, recipe #217019, smoked chicken, cherry tomato halves.
- Toss well.
- Spoon into six bowls.
- Evenly sprinkle walnuts and cheese.
- Serve.
Nutrition Facts : Calories 357.3, Fat 6.8, SaturatedFat 2, Cholesterol 7.3, Sodium 138.3, Carbohydrate 59.5, Fiber 3.2, Sugar 2.2, Protein 14.3
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