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Description
Fresh and delicious lemon pasta with arugula
Ingredients
US|METRIC
6 SERVINGS
- 12 oz. pasta (whole wheat rigatoni or other tubular)
- 3 lemons (large)
- 2 cloves garlic (finely minced, optional)
- 8 oz. part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese (freshly)
- 1/2 cup extra virgin olive oil
- 1/2 tsp. coarse salt
- 1/2 tsp. ground black pepper (freshly)
- 1 cup arugula (fresh, or other greens)
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Directions
- Bring a large pot of water to a boil. Cook pasta per package directions.
- In a medium-sized bowl, whisk together lemon zest, lemon juice, garlic {if using}, ricotta cheese, half of the Parmesan cheese, half of the oil, salt and pepper. Set aside.
- Once cooked, drain the pasta and reserve at least 1 ½ cups pasta water. Place pot back on the stove and heat pasta water to medium-high. Add ricotta cheese mixture and whisk until combined. Bring to a simmer and whisk constantly, until thickened. Add more pasta water until desired consistency is reached. Taste and adjust seasoning, if necessary. Add pasta back to the water and stir to combine. Gently fold in ¾ cup arugula.
- Garnish pasta with remaining Parmesan cheese, olive oil and arugula and serve immediately.
NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol20mg7% |
Sodium380mg16% |
Potassium280mg8% |
Protein15g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber4g16% |
Sugars2g |
Vitamin A6% |
Vitamin C70% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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