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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a pot cook pasta according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot.

  • 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.

Nutrition Facts

566 calories; 30 g total fat; 9 g saturated fat; 5 g polyunsaturated fat; 14 g monounsaturated fat; 40 mg cholesterol; 493 mg sodium. 585 mg potassium; 54 g carbohydrates; 5 g fiber; 4 g sugar; 23 g protein; 0 g trans fatty acid; 1276 IU vitamin a; 6 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 189 mcg folate; 0 mcg vitamin b12; 309 mg calcium; 4 mg iron;

Reviews (2)

12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great Simple Recipe
Rating: 4 stars
Great creamy pasta recipe. Super easy. Arugula adds a peppery touch to the mild garlic flavor.