Pasta with cauliflower, arugula and ricotta

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pasta with cauliflower, arugula and ricotta calories by ingredient
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Number of Servings: 4


    12 ozs. cauliflower, in florets
    12 oz. pasta (penne, fusilli or bow-tie)
    1/2 cup ricotta
    2 tbsp extra virgin olive oil
    1 cup tightly packed arugula
    black pepper to taste
    1/3 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.

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Member Ratings For This Recipe

  • This was easy to make, and tasted great. I had to substitute frozen spinach for the arugula because that's what I had on hand, but it was still good. My husband ate two servings! - 8/14/10

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