Ricotta, Arugula, Pine Nuts Penne Pasta (Edit recipe)

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Ricotta, arugula, pine nuts, and penne pasta is a creamy delight for your senses.A quick and savory penne pasta dinner. Imagine melting rich ricotta cheese melting around spicy arugula, crunchy pine nuts, and penne pasta, just the perfect weeknight dinner.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

8

Serves: 4

Ingredients

1 lb Pasta, (penne )
6 Tbsp Olive Oil
0.666 cup Pine Nuts
5 oz Arugula, roughly chopped
2 Tbsp Parsley, chopped
basilbasil
1.5 cup Whole Milk, ricotta
.5 cup Parmesan Cheese, grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 u00bd 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	845
Fat:	43 g
Carbohydrates:	33 g
Protein:	77 g
Cholesterol:	17 g
Sodium:	1224 mg
Fiber:	7 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.