Photo of Tagliatelle with Arugula and Lemon Cream by WW

Tagliatelle with Arugula and Lemon Cream

10
10
10
Smartpoints value per serving
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
6
Difficulty
Easy
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.

Ingredients

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

arugula

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

Instructions

  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.

Notes

*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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