Directions:
- In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside.
- Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente.
- Drain it well and return it to the pan.
- Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined.
- Let sit until the arugula has wilted, about 3 minute.
- Sprinkle with the ricotta salata just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 591.46 Kcal (2476 kJ) | ||
| Calories from fat | 365.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.58g | 62% | |
|---|---|---|---|
| Cholesterol | 31.37mg | 10% | |
| Sodium | 1133.43mg | 47% | |
| Potassium | 313.31mg | 7% | |
| Total Carbs | 42.32g | 14% | |
| Sugars | 1.73g | 7% | |
| Dietary Fiber | 6.07g | 24% | |
| Protein | 18.18g | 36% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 0.8mg | 4% | |
| Calcium | 249.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 196.17 Kcal (821 kJ) | ||
| Calories from fat | 121.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 62% | |
|---|---|---|---|
| Cholesterol | 10.4mg | 10% | |
| Sodium | 375.91mg | 47% | |
| Potassium | 103.91mg | 7% | |
| Total Carbs | 14.04g | 14% | |
| Sugars | 0.57g | 7% | |
| Dietary Fiber | 2.01g | 24% | |
| Protein | 6.03g | 36% | |
| Vitamin C | 4.1mg | 20% | |
| Iron | 0.3mg | 4% | |
| Calcium | 82.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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