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Cavatelli with Arugula & Dried Cranberries

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Makes: 4 servings Start to Finish 20 mins View Nutrition Facts


  • 8 ounces  dried cavatelli or rotini pasta (3 cups)
  • 1/2 cup  vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon  olive oil
  • 4 cups  torn arugula and/or fresh spinach
  • 1/2 cup  dried cranberries or raisins
  • 1/2 cup  sliced almonds or coarsely chopped pistachio nuts, toasted
  • 1/4 cup  finely shredded Parmesan cheese


1. Cook pasta according to package directions; drain. Toss with broth and keep warm.

2. Meanwhile, in a large skillet cook garlic in hot oil over medium heat for 1 minute. Add arugula; cook and stir 1 to 2 minutes or until just wilted.

3. To serve, in a large bowl combine warm pasta mixture, arugula mixture, cranberries, and nuts. Toss gently to combine. Sprinkle each serving with Parmesan cheese. If desired, season to taste with salt or sea salt.

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