Photo of Tagliatelle with Arugula and Lemon Cream by WW

Tagliatelle with Arugula and Lemon Cream

PersonalPoints™ per serving
Total Time
22 min
10 min
12 min
The heat from the pasta helps wilt the arugula – a great no-cook technique for adding vegetables to your pasta recipes. Try it with spinach, too.


Uncooked pasta

11 oz, tagliatelle*

Fresh lemon juice

4½ tbsp(s)

Lemon zest

5 tsp(s)

Reduced-fat sour cream

¾ cup(s)

Table salt

½ tsp(s), or more to taste

Black pepper

1¼ pinch, freshly ground, or more to taste

Grated Parmesan cheese

1 cup(s), Parmigiano-Reggiano, divided


3 cup(s), about 5 oz, or more if desired


  1. Bring a large pot of water to a boil; cook pasta according to package directions. Drain but do not rinse.
  2. Meanwhile, in a large serving bowl, combine lemon juice, lemon zest, sour cream, salt, pepper and 1/2 cup plus 2 tablespoons cheese; set aside.
  3. Immediately pour drained noodles into sour cream mixture; toss to coat. Add arugula; toss again to combine completely. Serve immediately with Parmesan cheese sprinkled over top. Finish with more salt and pepper, if desired.
  4. Yields about 1 1/2 cups pasta plus 1 tablespoon cheese per serving.


*If you can’t find tagliatelle noodles, use egg noodles instead (could affect SmartPoints® value). You’ll need about 2 medium lemons for the zest and juice.