Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

20 mins


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; fat 30g; cholesterol 40mg; saturated fat 9g; carbohydrates 54g; mono fat 14g; poly fat 5g; insoluble fiber 5g; sugars 4g; protein 23g; vitamin a 1276.3IU; vitamin c 6.3mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 4.6mg; vitamin b6 0.4mg; folate 189mcg; vitamin b12 0.3mcg; sodium 493mg; potassium 585mg; calcium 309mg; iron 3.7mg.