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

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