Creamy Lemon Arugula Rigatoni
PREP TIME: 10 Min(s)
TOTAL TIME: 25 Min(s)
SERVINGS: 4
Dinner
Lunch
Side Dish
What you need:
- 3 cups rigatoni pasta, uncooked
- 1 cup BREAKSTONE’S Cottage Cheese
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 2 cups arugula
- 2 Tbsp. chopped basil
- 1/4 cup grated Parmesan cheese, divided
- 1 tsp. crushed red pepper
How to make it:
- Cook pasta in large saucepan as directed on package, omitting salt. Reserve 1/4 cup of pasta water before straining. Return pasta to pan.
- Meanwhile, process cottage cheese, lemon juice and lemon zest in food processor until smooth.
- Add cottage cheese mixture, arugula, basil, reserved pasta water and 2 Tbsp. Parmesan cheese into cooked pasta; stir until combined.
- Top with remaining Parmesan cheese and crushed red pepper.
Special Extra:
Garnish with fresh basil.Substitute
For less heat, omit chili flakes.Recipe Nutrition Facts
(Per Serving) 260 calories, 6g total fat, 3.5g saturated fat, 0g trans fat, 15mg cholesterol, 300mg sodium, 36g carbohydrate, 2g dietary fiber, 4g sugars, 12g protein, 0%DV vitamin D, 10%DV calcium, 15%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.