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July 21, 2006
Orecchiette and Arugula with Creamy Ricotta Sauce
6 quarts water
2 1/2 teaspoons salt, divided
1 pound uncooked orecchiette ("little ears" pasta)
1 cup (8 ounces) Homemade Ricotta Cheese
3/4 cup (3 ounces) grated fresh pecorino Romano cheese, divided
1 tablespoon extravirgin olive oil
1 teaspoon freshly ground black pepper, divided
3 cups thinly sliced trimmed arugula
2 cups chopped plum tomato (about 5 medium)
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; cook 12 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
Combine remaining 1/2 teaspoon salt, Homemade Ricotta Cheese, 1/4 cup pecorino, oil, and 1/2 teaspoon pepper in a large bowl, stirring well. Add hot pasta, 1/4 cup reserved cooking water, and arugula; toss well to coat. Add additional cooking water if sauce is too thick. Spoon about 1 1/4 cups pasta mixture onto each of 8 plates. Top each serving with 1/4 cup tomato and 1 tablespoon pecorino. Sprinkle evenly with remaining 1/2 teaspoon pepper. Serve immediately.
Yield: 8 servings
CALORIES 319(25% from fat); FAT 8.7g (sat 4.1g,mono 3.1g,poly 0.8g); PROTEIN 16.3g; CHOLESTEROL 22mg; CALCIUM 265mg; SODIUM 450mg; FIBER 2.5g; IRON 1.1mg; CARBOHYDRATE 43.5g
Posted by carcharhinid at July 21, 2006 07:23 PM