Tagliatelle with Arugula and Lemon Cream

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

lemon zest

5 tsp

reduced-fat sour cream

¾ cup(s)

table salt

½ tsp, or more to taste

black pepper

¼ tsp, 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. 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.

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