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.
PESTO CAVATAPPI
Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.
Provided by andmee
Categories Pesto Pasta
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.
Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g
PASTA WITH CHERRY TOMATOES AND ARUGULA
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams
More about "cavatappi with arugula pesto and cherry tomatoes recipes"
CAVATAPPI WITH ROASTED CHERRY TOMATOES AND PESTO
From themom100.com
5/5 (3)Category Main CourseCuisine ItalianTotal Time 45 mins
- Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil or parchment paper and coat it with nonstick cooking spray. Place the tomatoes and thyme sprigs on the baking sheet and toss them with 2 tablespoons olive oil. Season with salt and pepper. Roast for about 30 minutes, until they are wrinkley and slightly collapsed.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. While the water is coming to a boil, make the pesto. Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add 1/3 cup of the oil, a bit of salt and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil. Add the cheese and pulse until blended in.
- Cook the cavatappi according to package directions. Reserve ½ cup of the cooking water, and drain the pasta. Toss the pasta with the cooking water, remaining 2 tablespoons olive oil (more if it seems dry) and half of the roasted tomatoes (discard the thyme sprigs), and transfer to a serving bowl. Distribute the rest of the tomatoes over the pasta, dollop the pesto on top, and toss. Add more olive oil if desired. Serve hot, warm or cold.
30 MINUTE PESTO PASTA WITH MUSHROOMS AND …
From lifeasastrawberry.com
CAVATAPPI WITH ARUGULA PESTO AND CHERRY TOMATOES
From sevalife.net
PESTO CAVATAPPI RECIPE (NOODLES & COMPANY COPYCAT)
From nourish-and-fete.com
CAVATELLI WITH ARUGULA AND CHERRY TOMATOES - FOOD …
From foodnetwork.ca
CAVATAPPI WITH SUN-DRIED TOMATOES, BRIE & ARUGULA
From food52.com
EASY PESTO CAVATAPPI – A COUPLE COOKS
From acouplecooks.com
Cuisine ItalianEstimated Reading Time 7 minsCategory Main DishTotal Time 20 mins
CAVATAPPI PASTA RECIPES: 7 WAYS TO SERVE CAVATAPPI PASTA
From masterclass.com
HOW TO MAKE CAVATAPPI WITH ROASTED CHERRY TOMATOES AND PESTO
From youtube.com
CAVATAPPI WITH CHERRY TOMATOES, PESTO - PRESSREADER
From pressreader.com
20 BEST CAVATAPPI RECIPES – HAPPY MUNCHER
From happymuncher.com
CAVATAPPI WITH ARUGULA PESTO AND CHERRY TOMATOES RECIPE - EAT …
From eatyourbooks.com
CAVATAPPI WITH ARUGULA PESTO AND CHERRY TOMATOES - LUNCH …
From fooddiez.com
CAVATAPPI WITH ARUGULA PESTO AND CHERRY TOMATOES RECIPE - EAT …
From eatyourbooks.com
ARUGULA PASTA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #lunch #main-dish #pasta #vegetables #easy #fall #spring #summer #vegetarian #winter #food-processor-blender #stove-top #dietary #one-dish-meal #low-cholesterol #seasonal #healthy-2 #free-of-something #low-in-something #pasta-rice-and-grains #greens #tomatoes #equipment #small-appliance #presentation #served-hot
You'll also love