Linguine With Creamy Arugula and Goat Cheese

By Marian Burros

Total Time
20 minutes
Rating
4(16)
Comments
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Featured in: PLAIN AND SIMPLE; For Pasta, the Bite of Arugula in a Creamy Sauce

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Ingredients

Yield:2 servings
  • 1cup arugula, about one bunch or less
  • ½cup nonfat plain yogurt
  • ½cup reduced-fat ricotta
  • 3tablespoons reduced-fat goat cheese
  • ⅛teaspoon salt
  • Freshly ground black pepper to taste
  • 8ounces fresh eggless linguine
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

597 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 95 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 26 grams protein; 348 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring water to boil in covered pot for linguine.

  2. Step 2

    Trim and wash arugula thoroughly. Dry thoroughly.

  3. Step 3

    In food processor, blend yogurt, ricotta and goat cheese until creamy.

  4. Step 4

    Add arugula to ricotta mixture and blend until arugula is thoroughly blended. Season with salt and pepper.

  5. Step 5

    Cook linguine according to package directions.

  6. Step 6

    When linguine is cooked, drain and top immediately with sauce.

Ratings

4 out of 5
16 user ratings
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Comments

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Fran

I made this because I had versions of all the ingredients; the cheeses

Fran

I made this because I had versions of all the ingredients: the cheeses weren’t reduced fat, yogurt was Greek, and the linguine were dried. Surprisingly good.

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