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.

Creamy Ricotta Spaghettini with Arugula
Total Time:
20 mins


  • 8 ounce dried spaghettini

  • 2 tablespoon olive oil

  • ¾ cup roasted, salted, shelled pistachios, chopped

  • 1 clove garlic, minced

  • 1 cup ricotta cheese

  • ¼ teaspoon salt

  • ½ cup grated Parmesan cheese

  • 5 ounce arugula

  • Black pepper, to taste


  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.

Nutrition Facts (per serving)

566 Calories
30g Fat
54g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 566
% Daily Value *
Total Fat 30g 38%
Saturated Fat 9g 45%
Cholesterol 40mg 13%
Sodium 493mg 21%
Total Carbohydrate 54g 20%
Total Sugars 4g
Protein 23g
Vitamin C 6.3mg 32%
Calcium 309mg 24%
Iron 3.7mg 21%
Potassium 585mg 12%
Folate, total 189mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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