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Cavatelli With Arugula & Ricotta Salata

Nutrition per serving    (USDA % daily values)
CAL
699
FAT
105%
CHOL
61%
SOD
26%

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Ingredients for 4 servings

5 tablespoons extra-virgin olive oil

fresh ground black pepper

1 tablespoon fresh lemon juice , more to taste

4 1/2 teaspoons fresh thyme

1 lb cavatelli

3/4 cup chopped imported black olives (such as Gaeta or kalamata)

1 bunch arugula , rinsed, dried well, and coarsely chopped (about 8 oz.)

1/4 teaspoon cayenne , more to taste

3 large garlic cloves , finely chopped

1 cup grated ricotta cheese or feta (about 7 oz.)

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