Pasta Day Cavatelli With Spinach-Arugula Ricotta Sauce

[Guest guest]

* Exported from MasterCook *

 

Cavatelli With Spinach-Arugula Ricotta Sauce

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 34

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound frozen cavatelli

2 teaspoons canola oil

1 small yellow onion -- diced

2 cloves garlic -- minced

10 ounces fresh spinach -- rinsed

stems removed and coarsely chopped

1/2 cup arugula leaves -- coarsely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup part-skim ricotta cheese

1/4 chopped pimiento -- (optional)

 

Makes 4 servings

 

This light green ricotta sauce clings nicely to chewy cavatelli

pasta. Arugula lends an herbal presence to the dish.

 

In a large saucepan, bring 3 quarts of water to a boil over medium-high

heat. Place the cavatelli in the boiling water, stir, and return to a

medium boil (not rolling). Cook until al dente, stirring occasionally, 4

to 5 minutes. Drain in a colander and transfer to a warm, large serving dish.

 

In another large saucepan or wok, heat the oil over medium heat. Add the

onion and garlic and cook, stirring, for 3 to 4 minutes. Add the spinach,

arugula, salt, and pepper, and cook, stirring, until the greens are wilted,

about 4 minutes.

 

Transfer the spinach mixture and the ricotta cheese to a blender or a food

processor fitted with a steel blade. Process until smooth, 5 to 10 seconds.

 

In the large serving dish, combine the ricotta sauce, pimiento, if desired,

and cooked cavatelli and toss together. Serve immediately.

 

Per Serving: 445 Calories; 20g Protein; 9g Fat; 73g Carbohydrates; 19mg

Cholesterol; 718mg Sodium; 7g Fiber.

 

- - - - - - - - - - - - - - - - - -