Rating: 2 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

This saucy vegetarian pasta takes on a subtle peppery bite from the arugula and watercress, so feel free to leave out the red pepper if feeding heat-sensitive palates.

Carol Prager
Recipe by Cooking Light June 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta water.

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  • Heat a large skillet over medium-high heat. Add oil, onion, red pepper, and garlic; sauté 2 minutes. Add pasta, reserved 1/4 cup pasta water, ricotta, lemon juice, salt, and black pepper; cook 1 to 2 minutes. Remove from heat.

  • Combine spinach, arugula, and pasta mixture in a large bowl, stirring until spinach begins to wilt. Stir in watercress. Top with pecorino cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

388 calories; fat 9.4g; saturated fat 2.8g; mono fat 2.8g; poly fat 2.7g; protein 18g; carbohydrates 71g; fiber 11g; cholesterol 14mg; iron 4mg; sodium 421mg; calcium 229mg.
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