Pasta with Creamy Arugula Sauce
If you have fresh basil or arugula in your garden, this quick meatless Pasta with Creamy Arugula Sauce is absolutely delicious! Use more greens and less pasta if you want a lower-carb version.
For a long time I never thought of pasta as being a summer dish, except for pasta salads. Then a few years ago I discovered no-cook pasta sauces, where a mixture of summer vegetables and fresh herbs are combined with freshly cooked pasta for a delightful dish that’s eaten barely warm. I used my first basil pickings of the summer in this Pasta with No-Cook Creamy Arugula Sauce that combines barely-cooked arugula and basil, pesto, ricotta cheese, parmesan, lemon zest, and olive oil.
I didn’t have that much basil yet, so I used a combination of chopped basil with a few tablespoons of basil pesto, and if you don’t have garden basil you could probably use even more pesto. I loved the use of ricotta cheese, which I thought gave plenty of creaminess to the finished pasta. If you like the strong flavors of arugula and basil, I think this is a perfect summer pasta recipe, but if you’re not an arugula fan spinach would also be good.
How to Make Pasta with Creamy Arugula Sauce:
(Scroll down for complete recipe with nutritional information.)
- Bring a pot of salted water to a boil, adding the pasta when it’s boiling.
- I only had about 1 cup of chopped basil from my fledgling basil plants, so I used a couple of tablespoons of basil pesto to replace the other cup of basil.
- A generous amount of fresh lemon zest really brightened up the flavors in this pasta, but it’s probably optional if you don’t have a lemon on hand.
- While the pasta is cooking, combine the ricotta cheese, freshly grated Parmesan cheese, 1 tablespoon olive oil, lemon zest, salt, and pepper.
- Saute the chopped arugula and basil just until it’s wilted. (Then stir in the basil pesto if you’re using that.)
- If you’re not a fan of the peppery flavor of arugula, I think this would also be good with baby spinach.
- Combine the wilted arugula, basil, and pesto with the other sauce ingredients and stir together.
- Save 1/3 cup of the pasta cooking water, then drain the pasta into a colander.
- Combine the pasta with the sauce ingredients, adding pasta cooking water as needed until you get a creamy consistency. (I used the whole 1/3 cup water.)
- Serve warm or room temperature, with additional freshly grated Parmesan if desired.
- If you’re an arugula fan like me you will LOVE this!
More No Cook Sauces with Fresh Ingredients:
Whole Wheat Spaghetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers from Kalyn’s Kitchen
Penne Pasta with Tomato, Olive, and Feta No-Cook Sauce from Kalyn’s Kitchen
No-Cook Pasta Sauce with Fresh Tomatoes, Basil, and Thyme from Kalyn’s
- 1 box (13.25 oz.) whole wheat pasta (or use other pasta of your choice)
- 8 oz. ricotta cheese
- 1 cup Parmesan cheese (see notes)
- 1 T + 1 T olive oil
- zest of one lemon (probably optional, but it brightens up the flavors)
- Salt and fresh ground black pepper to taste
- 5 oz. baby arugula, coarsely chopped (see notes)
- 2 cups chopped basil (see notes)
- Fill a large pot with water, salt generously, and bring the water to a boil.
- Add pasta, start timing, and cook until barely al-dente. (Check package for cooking time; I cooked the my pasta for barely ten minutes.)
- While pasta cooks, chop the arugula, chop the basil, and zest the lemon. (Wash the arugula and basil and spin dry if needed.)
- In a bowl large enough to hold all the pasta and sauce, combine the ricotta cheese, freshly grated Parmesan cheese, 1 tablespoon of the olive oil, lemon zest, and salt and fresh ground black pepper to taste. (I used a generous amount of pepper but not too much salt.)
- Heat the other tablespoon of olive oil in a large frying pan, add the arugula and chopped basil and cook until they are barely wilted, about 2 minutes.
- Stir in basil pesto if using.
- Add the wilted arugula/basil/pesto mixture to the other sauce ingredients and stir to combine.
- When pasta is done scoop out 1/3 cup pasta cooking water and set aside.
- Drain pasta into a colander placed in the sink.
- Combine the hot pasta with sauce ingredients and stir gently, adding as much of the pasta cooking water as needed to make a creamy mixture. (I used the entire 1/3 cup of pasta water.)
- Serve warm or room temperature, with extra freshly grated Parmesan to add at the table if desired.
Freshly-grated Parmesan is definitely best for this recipe. For a lower-carb version, double the arugula and use less pasta. You can or 1 cup chopped basil and 2-3 tablespoons basil pesto like I did if you don't have much basil.
Recipe adapted slightly from a recipe by Lori Longbotham for Fine Cooking.
Amount Per Serving: Calories: 294Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 665mgCarbohydrates: 23gFiber: 3gSugar: 2gProtein: 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using whole wheat Pasta, part-skim ricotta, and decreasing the amount of pasta makes this recipe suitable for Phase 2 or 3 of the oroginal South Beach Diet. If you’re actively trying to lose weight I would eat a small serving, with something like The World’s Easiest Grilled Vegetables or Spicy Cabbage Salad on the side. This would be a fairly low-glycemic recipe with whole wheat pasta, but it’s not suitable for low-carb diets.
Find More Recipes Like This One:
Use Pasta Recipes to find more ideas like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.