Creamy Ricotta Spaghettini with Arugula

Peppery arugula wilts slightly when tossed with the warm pasta. Other tender greens like spinach and baby kale would be equally delicious.

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4.5 by 5 people

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  • Makes: 4 servings
  • Total Time: 20 mins

Creamy Ricotta Spaghettini with Arugula

Directions

  1. In a pot cook pasta according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot.
  2. Meanwhile, in a large skillet heat oil 2 minutes over medium-high heat. Add pistachios and garlic; cook 2 minutes or until lightly toasted. Stir ricotta, salt, and 1/2 cup pasta water into skillet until smooth and heated through. Transfer sauce to pot; stir in Parmesan. Add remaining pasta water; toss pasta until sauce is creamy. Gently toss in arugula. Top with black pepper and additional pistachios.
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Nutrition Facts (Creamy Ricotta Spaghettini with Arugula)

  • Per serving:
  • 566 kcal ,
  • 30 g fat
  • (9 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 40 mg chol. ,
  • 493 mg sodium ,
  • 54 g carb. ,
  • 5 g fiber ,
  • 4 g sugar ,
  • 23 g pro.
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Reviews (2)

5 Ratings
248 Days Ago
5.0
Great Simple Recipe
286 Days Ago
4.0
Great creamy pasta recipe. Super easy. Arugula adds a peppery touch to the mild garlic flavor.

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