TAGLIATELLE WITH ARUGALA AND LEMON CREAM

TAGLIATELLE WITH ARUGALA AND LEMON CREAM

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
11 oz uncooked pasta, tagliatelle*
4 1/2 Tbsp fresh lemon juice
5 tsp lemon zest
3/4 cup(s) reduced-fat sour cream
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
1 cup(s) grated Parmesan cheese, Parmigiano-Reggiano, divided
3 cup(s) arugula, 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. 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 (could affect PointsPlus value).
You’ll need about 2 medium lemons for the zest and juice.

PointsPlus® Value: 8
Servings: 6

Source: Weight Watchers