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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside. | 2. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. | 3. Drain it well and return it to the pan. | 4. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. | 5. Let sit until the arugula has wilted, about 3 minute. | 6. Sprinkle with the ricotta salata just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	5	tablespoons		403.4676	0.0	89.7602	2.2667
black olive	3/4	cup	chopped imported	403.4676	0.0	89.7602	2.2667
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
garlic clove	3		chopped	403.4676	0.0	89.7602	2.2667
thyme	4 1/2	teaspoons		3.636	0.8802	0.2002	0.0605
black pepper			ground	-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
cavatelli	1	lb		403.4676	0.0	89.7602	2.2667
arugula	1	bunch	rinsed chopped	-	-	-	-
ricotta cheese	1	cup	grated	431.52	7.5392	27.9248	32.1904

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.