598 kcalArugula & Feta Pasta
25 min serves 4
17gprotein46gcarbs38gfat
Ingredients
- •8 ounces linguine
- •4 garlic cloves
- •olive oil
- •2 cups baby arugula leaves
- •8 ounces ricotta salata
- •⅓ cup parmesan
- •kosher salt & pepper
- •1 squeezed lemon
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Method
From foodista.com — read the original
- Cook the pasta according to package directions to al dente.
- When the pasta is almost cooked saute the garlic in olive oil in a large skillet over low heat until fragrant.
- Add the arugula and saute until the leaves begin to wilt. Turn off heat.
- Drain pasta and reserve 1/4 cup of the pasta water.
- Add the pasta to the skillet along with the cheeses, toss well, add a little bit of the pasta water if needed and a squeeze of lemon/lemon peel if desired.
- Serve with a drizzle of olive oil and Parmesan cheese.
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Recipe and photo via Spoonacular · original recipe at foodista.com