Pasta with Arugula
This Pasta with Arugula is bright, fresh, and bursting with vibrant flavors—a creamy, lemony, peppery delight ready in minutes!
Servings: 4 servings
Ingredients
- 8 oz Fiber Gourmet Light Penne
- 1 cup ricotta cheese fresh, whole-milk
- 1 cup Parmesan cheese freshly grated
- 2 tbsp extra virgin olive oil divided
- 1 tbsp lemon zest fresh
- 1 tbsp lemon juice freshly squeezed
- salt to taste
- fresh ground black pepper to taste
- 5 oz baby arugula coarsely chopped
- 2 cups fresh basil leaves chopped
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to season the water. Add the 8 oz. box of Fiber Gourmet Light Penne and cook according to package instructions until al dente, usually about 9 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, in a large mixing bowl, combine 1 cup of ricotta cheese, 1 cup of freshly grated Parmesan cheese, 1 tablespoon of extra virgin olive oil, 1 tablespoon of fresh lemon zest, and 1 tablespoon of freshly squeezed lemon juice. Season with salt and freshly ground black pepper to taste. Stir well until creamy and smooth.
- Coarsely chop 5 oz. of baby arugula and 2 cups of fresh basil leaves. The basil should be fresh and vibrant for the best flavor impact.
- Once the pasta is cooked, reserve a half cup of the pasta water and then drain the pasta in a colander. Immediately transfer the hot pasta to the bowl with the cheese mixture. Add the remaining tablespoon of extra virgin olive oil. Toss gently, adding reserved pasta water a little at a time to loosen the sauce and help it coat the noodles evenly.
- Fold in the chopped baby arugula and fresh basil, combining everything thoroughly but gently. The residual heat will slightly wilt the greens, preserving their bright color and fresh flavor.
- Taste your Pasta with Arugula and add more lemon juice, zest, salt, or pepper as desired to brighten or enhance flavors. Serve immediately for the best texture and freshness.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Wooden spoon or spatula
- Microplane or fine grater
- Knife and cutting board
Notes
- The balance of lemon zest and juice is crucial—too little and the dish feels flat; too much and it can overpower the delicate cheese flavors.
- Using fresh herbs is a game changer; dried basil does not provide the same aromatic punch.
- Don’t overcook the pasta to keep a satisfying bite and help the sauce cling better.
- Mix pasta while hot to help the cheese melt slightly, creating a luscious coating without heavy cream.
- Store leftovers refrigerated up to 2 days and reheat gently with a splash of water or olive oil to loosen the sauce.