CAVATELLI WITH TOMATO SAUCE AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes.
- Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.
CAVATELLI WITH GORGONZOLA AND CHERRY TOMATOES
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the cavatelli and cook for 2 minutes less than the package directions. Reserve 1 1/2 cups of pasta water, then drain well.
- Meanwhile, add the pancetta and olive oil to a large skillet over medium-high heat. Cook, stirring often with a wooden spoon, until the pancetta is crispy, about 8 minutes. Add the shallots and cook another minute until fragrant. Add the tomatoes and season with 1/8 teaspoon salt. Cook, stirring often, until the tomatoes begin to soften, about 4 minutes. Add the cavatelli to the skillet along with 1/2 cup of the pasta water. Scatter the Gorgonzola over the pasta and stir to combine. Continue to stir, adding pasta water as needed, until a light creamy sauce is formed. Add the spinach and toss to combine. Cook for another minute, until the spinach is just barely wilted. Serve hot.
CAVATELLI AND BROCCOLI
This is quick meal to make. Serve with garlic bread.
Provided by linda m
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
- Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 47.6 g, Cholesterol 0.7 mg, Fat 10.3 g, Fiber 3.8 g, Protein 10.2 g, SaturatedFat 1.7 g, Sodium 234.4 mg, Sugar 3.7 g
CAVATELLI WITH TOMATO CAPER AND OLIVE SAUCE
Make and share this Cavatelli With Tomato Caper and Olive Sauce recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta. Drain.
- Meanwhile heat oil in saucepan. Add tomatoes, parsley, olives, caper and fennel seeds. Cook until tomatoes soften, about 3 minutes.
- Stir in lemon zest. Toss with pasta.
Nutrition Facts : Calories 262.5, Fat 4.9, SaturatedFat 0.7, Sodium 104.2, Carbohydrate 46.3, Fiber 3.2, Sugar 3.5, Protein 8.3
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