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Photo of Tagliatelle with Arugula and Lemon Cream by WW

Tagliatelle with Arugula and Lemon Cream

11
Points®
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.
  4. 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. You’ll need about 2 medium lemons for the zest and juice.

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