Wednesday, October 28, 2009

Cavatelli with Veggies and Ricotta Sauce

This I made based on some suggestions from fellow bloggers as to what kind of sauce to pair with the cavatelli and veggies. I decided the ricotta sauce would be best and it was certainly good. It was just enough cheese and sauce but not too much that it was overwhelming. It allowed all the other flavors to come through which I really liked

1 package frozen cavatelli, cooked to instructions
2 TBSP olive oil
3 slices turkey bacon, chopped
1/2 onion, chopped
2 cloves of garlic, chopped finely
1 head of broccoli, chopped
5-6 baby bella mushrooms, sliced thinly
2 TBSP part skim ricotta
1/4 cup parmesan cheese
2 ladles starchy pasta water
Salt & pepper to taste.

Boil the water for the cavatelli and cook according to package instructions.

Heat the olive oil in a skillet and add the bacon to it. Cook the bacon thoroughly. Drain and set aside.

To the same skillet, add the garlic, onion, broccoli and mushrooms and cook, stirring often, about 5 minutes.

Add the bacon bacon into the veggie mixture. Ladle in two servings of the starchy pasta water. Add in the ricotta and parmesan cheese and stir well until everything is combined. Drain the cavatelli and add that to the skillet. Mix it all together and serve, topping with extra parmesan, salt & pepper if desired.

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