Creamy Salsa Verde Cavatappi with Mushrooms & Spicy Breadcrumbs
Family Friendly

Creamy Salsa Verde Cavatappi

with Mushrooms & Spicy Breadcrumbs

30 MIN
2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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    From the Test Kitchen

    The easy sauce for this dish highlights our piquant salsa verde and smooth mascarpone cheese, all tossed with tender sautéed mushrooms and zucchini, which perfectly blend in with cavatappi pasta.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    fresh
    ingredients
    Creamy Salsa Verde Cavatappi with Mushrooms & Spicy Breadcrumbs
    Title
    • 6 oz Cavatappi Pasta
    • 2 cloves Garlic
    • 4 oz Mushrooms
    • 1 Zucchini
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Mascarpone Cheese
    • 1 oz Sliced Roasted Red Peppers
    • ¼ cup Panko Breadcrumbs
    • ⅓ cup Salsa Verde
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers.

    Make the spicy breadcrumbs
    2 Make the spicy breadcrumbs

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Turn off the heat. Stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Transfer to a plate; immediately season with salt. Wipe out the pan.

    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the vegetables
    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the sliced zucchini and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetables, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the mascarpone and salsa verde; stir until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Quarter the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers.

    2 Make the spicy breadcrumbs

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Turn off the heat. Stir in as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Transfer to a plate; immediately season with salt. Wipe out the pan.

    Make the spicy breadcrumbs
    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    4 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Add the sliced zucchini and remaining chopped garlic; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetables, chopped peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the mascarpone and salsa verde; stir until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the spicy breadcrumbs. Enjoy!

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