Pasta Salad With Ricotta Salata And Broccolini Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
405
FAT
75%
CHOL
28%
SOD
5%

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Ingredients for 4 servings

2 bundles broccolini

Coarse salt and pepper

3 cloves garlic, chopped

1 shallot, chopped

1/2 pint grape tomatoes, halved

1/2 pound cavatappi (twists) pasta, cooked to al dente

6 sprigs fresh thyme, about 2 tablespoons of leaves stripped from stems

1/3 to 1/2 pound wedge ricotta salata

1/3 cup extra-virgin olive oil, a couple of glugs

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