Tagliatelle with Arugula and Lemon Cream
11
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
The heat from the pasta helps wilt the arugula – a great no-cook technique for adding vegetables to your pasta recipes. Try it with spinach, too.
Ingredients
Uncooked pasta
11 oz, tagliatelle*
Fresh lemon juice
4½ Tbsp
Lemon zest
5 tsp
Reduced fat sour cream
¾ cup(s)
Table salt
½ tsp, or more to taste
Black pepper
¼ tsp, freshly ground, or more to taste
Grated Parmesan cheese
1 cup(s), Parmigiano-Reggiano, divided
Arugula
3 cup(s), about 5 oz, or more if desired
Instructions
1
Bring a large pot of water to a boil; cook pasta according to package directions. Drain but do not rinse.
2
Meanwhile, in a large serving bowl, combine lemon juice, lemon zest, sour cream, salt, pepper and 1/2 cup plus 2 tablespoons cheese; set aside.
3
Immediately pour drained noodles into sour cream mixture; toss to coat. Add arugula; toss again to combine completely. Serve immediately with Parmesan cheese sprinkled over top. Finish with more salt and pepper, if desired.
4
Yields about 1 1/2 cups pasta plus 1 tablespoon cheese per serving.
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