Description
Cavatelli Pasta with Rocket (Arugula) is a fresh, peppery Italian dish that’s both simple and full of flavor. Tender cavatelli pasta is tossed with wilted arugula, garlic, olive oil, and a sprinkle of Parmesan for an easy and healthy weeknight meal rooted in southern Italian tradition. (Keywords: Cavatelli with Arugula, rocket pasta recipe, Italian vegetarian pasta)
Ingredients
Units
Scale
- 12 oz cavatelli pasta (fresh or dried)
- 4 cups fresh arugula (rocket), packed
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook cavatelli according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Meanwhile, in a large skillet, heat olive oil over medium heat.
- Add sliced garlic and red pepper flakes (if using) and cook until fragrant, about 1 minute.
- Add the drained pasta directly to the skillet and toss to coat in the garlic oil.
- Add the fresh arugula and a splash of reserved pasta water. Toss gently until arugula is wilted and pasta is coated, about 1-2 minutes.
- Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
- Serve immediately with extra Parmesan and lemon wedges on the side, if desired.
Notes
- Fresh cavatelli is best but dried works perfectly too.
- Arugula wilts quickly — add it right at the end to preserve its peppery bite.
- A squeeze of lemon brightens the flavors beautifully.
Nutrition
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 20mg
