Tagliatelle with Arugula and Lemon Cream
- Total Time
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 pasta11 oz, tagliatelle*
fresh lemon juice4 ½ Tbsp
lemon zest5 tsp
reduced-fat sour cream¾ cup(s)
table salt½ tsp, or more to taste
black pepper¼ tsp, freshly ground, or more to taste
grated Parmesan cheese1 cup(s), Parmigiano-Reggiano, divided
arugula3 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.