Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: about 2 cups)

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Ratings & Reviews

I had high hopes, but...

June 09, 2015
I had such high hopes for this... it just looks so delicious. It wasn't horrible, but it was bland (even with the extra pecorino). There just wasn't anything to it. Again, it wasn't horrible, but it wasn't something I would make again, especially after spending the $$ for all the greens. Maybe with some roasted walnuts, or sautéed mushrooms or something else to give some flavor and texture. I used sweet onions and they were awesome. 

Kind of bland and dry

August 30, 2015
...especially given all the yummy ingredients.


July 21, 2015
Ratio of greens to pasta is way off. The greens completely overwhelm all the other flavors and the texture. Tastes like nothing but peppery wet greens with bland pasta and looks nothing like the picture. We threw it out after two bites.