Ricotta, Arugula, Pine Nuts Penne Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 people
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Calories
977 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Ricotta, Arugula, Pine Nuts Penne Pasta
Description
The recipe involves cooking penne pasta al dente, then warming pine nuts in olive oil until golden to bring out their nuttiness. The drained pasta is returned to the pot and combined with the toasted pine nuts and oil, roughly chopped fresh arugula, herbs such as parsley and basil, creamy whole milk ricotta, and half the grated Parmesan cheese. Mixing over low heat helps melt the ricotta and coat each pasta piece in a creamy sauce.
The reserved pasta water can be added gradually to loosen the sauce if it feels too thick, ensuring a smooth consistency without excess oil. The result is a pasta dish featuring peppery, slightly bitter arugula balanced by the mild creaminess of ricotta and herbaceous freshness from the parsley and basil. Toasted pine nuts add texture and a subtle crunch.
Served warm, this pasta suits casual lunches or dinners that benefit from a vegetarian option highlighting fresh ingredients and simple preparation. A final sprinkle of Parmesan cheese completes the dish with an added layer of savory flavor.
Ingredients
- 1 pound pasta penne
- 6 tablespoons olive oil
- ⅔ cup pine nuts
- 5 ounces arugula roughly chopped
- 2 tablespoons parsley chopped
- 2 tablespoons basil chopped
- 1½ cup ricotta cheese whole milk
- ½ cup Parmesan Cheese grated
Instructions
- Bring a large pot of salted boiling water to a full boil. Add the penne pasta and cook according to package instruction for al dente.
- In a small skillet add the olive oil and warm over medium-low heat. Add the pine nuts and cook over medium-low until they become golden.
- Reserve ½ cup of the boiling water of the pasta before draining. Drain the pasta and add them back to the pot. Add to it the pine nuts and the oil that they cooked into, the arugula, parsley, basil, ricotta, and half of the parmesan cheese.
- Mix well until all the ricotta cheese is melted and the pasta is coated with the sauce. If the pasta is too dry, add a few tablespoons at the time of the reserved cooking water to the pasta-cheese to soften it.
- Serve the pasta in warm dishes and sprinkle the remainder of the grated cheese over it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 977 kcal
% Daily Value*
| Calories | 977kcal | 49% |
| Carbohydrates | 92g | 31% |
| Protein | 34g | 68% |
| Fat | 54g | 83% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 56mg | 19% |
| Sodium | 296mg | 12% |
| Potassium | 637mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1570IU | 31% |
| Vitamin C | 8mg | 9% |
| Calcium | 426mg | 43% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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