Ricotta, Arugula, Pine Nuts Penne Pasta

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people
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Ricotta, Arugula, Pine Nuts Penne Pasta.  Pasta is the gift that keeps on giving. Recipes are just so much fun and everyone enjoys it.

As my son is still working on adapting to his new braces, pasta is one of the dishes that thus far is fairing pretty high on what he can eat list.  Tonight’s dish is simple and savory. Ready in between 20 minutes from the time you put the pot of water on to boil to the time you are ready to sit down at the dining room table.

I especially loved cooking the pine nuts with the oil. The pine nuts release all their natural essence and infuse the oil. A perfect nutty balance. Do not, however, use a very heavy olive oil as the flavor will not transcend to the oil.

I personally enjoy whole milk ricotta, but skim will be the perfect substitute. Tubular pasta is the best as the sauce will fill the hole and you get to have more sauce to enjoy.

A simple salad of salad with vinaigrette is the perfect companion of this dish.  Do not forget a nice glass of Chardonnay  to go along.

 

Giangi's Kitchen Signature

 

Nutrition Facts
Ricotta, Arugula, Pine Nuts Penne Pasta
Amount Per Serving
Calories 977 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 14g88%
Cholesterol 56mg19%
Sodium 296mg13%
Potassium 637mg18%
Carbohydrates 92g31%
Fiber 5g21%
Sugar 5g6%
Protein 34g68%
Vitamin A 1570IU31%
Vitamin C 8mg10%
Calcium 426mg43%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Ricotta, Arugula, Pine Nuts Penne Pasta

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 1 pound penne pasta
  • 6 tablespoons olive oil
  • ⅔ cup pine nuts
  • 5 ounces arugula, roughly chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1½ cup whole milk ricotta
  • ½ cup parmesan cheese

Instructions

  1. 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.

  2. 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.

  3. Reserve ½ 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 well coated with the sauce. If pasta is too dry, add a few tablespoons at the time of the reserved cooking water to the pasta cheese mixture to soften it.

  4. Serve the pasta in warm dishes and sprinkle the remainder of the cheese over it.

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Comments (1) Post a Reply

  1. Renu says:

    Love the simplicity of this dish. Simple yet so delicious and flavourful. Beautiful presentation

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