Chef's Pick
12 min.
690 cal.
2 serv.
No Heat
Cook time: 12 minutes
In a small bowl, gently mix ½ cup ricotta, ¼ cup parm, zest + juice of lemon, 1 tbsp oil + salt/pep
Boil a large pot of salted water, add half the box of pasta + cook 10-12 min or until al dente; reserve ¼ cup pasta water then drain + return to pot
Immediately, toss hot pasta with arugula until greens are wilted
Gently stir in ricotta mixture + pasta water until a sauce forms; divide pasta to plates; sprinkle each plate with 2 tbsp cheese
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
690
24g
31
Saturated Fat
11g
56%
Trans Fat
0g
40mg
14%
300mg
14%
96g
35%
Dietary Fiber
6g
22%
Total Sugars
8g
Included 0g added sugars
0%
25g
0%
10%
10%
47%
9%
5%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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