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Pasta with Arugula, Ricotta and Sun-Dried Tomatoes picture

Pasta with Arugula, Ricotta and Sun-Dried Tomatoes

Pasta is a good start for a quick and easy dinner. In this pasta recipe the arugula adds color, the sun-dried tomatoes a deep, smoky flavor, and the ricotta a delightful, creamy texture.

Rated: 54321 based on 1 review

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  • 12 ounces fettuccine or spaghetti noodles (preferably whole wheat)
  • 5 tablespoons extra virgin olive oil (split)
  • 1 garlic clove, chopped or minced
  • 1/4 teaspoon dried red pepper flakes (or to taste)
  • 1 pound fresh arugula or spinach, or a combination of both, roughly chopped
  • 1/2 cup chopped sun-dried tomatoes packed in oil
  • 1 cup pine nuts or walnuts
  • 1 cup ricotta cheese
  • freshly grated Parmesan cheese to serve (optional)

Serves 4 to 6

  1. Bring a large pot of water to the boil. Add the pasta and cook according to the manufacturer’s directions, just until ‘al dente’.  Drain the pasta and then return it to the warm pot. Toss with 2 tablespoons of olive oil to keep it from sticking and then cover the pot until ready to serve.
  2. Heat a large skillet over medium heat and add the pine nuts or walnuts. Cook in the dry pan until the nuts just start to brown, tossing the nuts occasionally so they brown evenly, about 3 to 5 minutes. Remove the nuts from the pan and reserve. Wipe the skillet clean.
  3. In the same skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and the red pepper flakes and stir well, and then add the arugula or spinach. Cook, stirring, until the greens are wilted, about 3 minutes.
  4. Add the sun-dried tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet and stir well to combine.
  5. Add the cooked pasta directly to the skillet, and then add the nuts and ricotta cheese. Toss well, taste, and add more salt and pepper as desired.
  6. Serve hot with some grated Parmesan cheese sprinkled over the top, if you like.
54321 herocook's photo
I love this dish for a super tasty and quick weeknight meal.
Submitted by herocook ,  September 11, 2012

Thank you!  Without people like you I would be eating ramen 24/7!

Mr. B.