Stuffed Pasta Shells with Arugula Salad

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Stuffed Pasta Shells with Arugula Salad
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
500 grams Ricotta cheese (Ital. Cream cheese)
1 garlic
2 bunches Arugula
2 bunches Basil
250 grams Cherry tomatoes
3 tablespoons White vinegar
8 tablespoons olive oil
salt
freshly ground peppers
1 pinch sugar
400 grams colorful Conchiglie (Large pasta shells)
How healthy are the main ingredients?
Ricotta cheeseArugulaolive oilBasilsugargarlic

Preparation steps

1.

Mix ricotta cheese with 2 tablespoons olive oil in a bowl. Peel garlic and press into bowl with a garlic press, stir and season with salt and pepper

2.

Rinse arugula and basil and shake dry. Remove stems from arugula and pluck basil leaves from the stem. Finely chop one half of herbs and add to ricotta.

3.

Rinse cherry tomatoes and cut in half.

4.

Mix vinegar, salt, pepper, sugar and remaining olive oil in a bowl for the salad dressing and season to taste.

5.

Cook pasta shells according to package directions in a pot with plenty of salted water until al dente, drain, rinse with cold water, drain again and then fill each pasta shell with ricotta mixture.

6.

To serve, arrange arugula, basil and tomatoes on plates and sprinkle with the dressing.

7.

Cover salad with pasta and serve immediately.

8.

Serve with ciabatta and a light white wine if desired.