Pasta with cauliflower, arugula and ricotta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ozs. cauliflower, in floretssalt12 oz. pasta (penne, fusilli or bow-tie)1/2 cup ricotta2 tbsp extra virgin olive oil1 cup tightly packed arugulablack pepper to taste1/3 cup parmesan cheese
Bring a large pot of water to boil, with a dash of salt. Cook the cauliflower for about 5 minutes, remove from pot, drain and set aside.
Meanwhile, put the ricotta in a large pasta bowl.
Add the pasta to the boiling water and cook until al dente. Stir about a third of a cup of the pasta water into the ricotta and belnd.
Drain the pasta, and toss at once with the olive oil and ricotta, the cauliflower, arugula, black pepper and parmesan. Serve hot.
Makes 11 cups, four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLMAGENAU.
Meanwhile, put the ricotta in a large pasta bowl.
Add the pasta to the boiling water and cook until al dente. Stir about a third of a cup of the pasta water into the ricotta and belnd.
Drain the pasta, and toss at once with the olive oil and ricotta, the cauliflower, arugula, black pepper and parmesan. Serve hot.
Makes 11 cups, four servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLMAGENAU.
Nutritional Info Amount Per Serving
- Calories: 427.9
- Total Fat: 13.6 g
- Cholesterol: 21.5 mg
- Sodium: 235.8 mg
- Total Carbs: 68.9 g
- Dietary Fiber: 9.8 g
- Protein: 18.1 g
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