Tagliatelle with arugula and lemon cream
11 oz, tagliatelle*
fresh lemon juice
reduced-fat sour cream
½ tsp, or more to taste
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
- Bring a large pot of water to a boil; cook pasta according to package directions. Drain but do not rinse.
- 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.
- 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. Yields about 1 1/2 cups pasta plus 1 tablespoon cheese per serving.