Name: Fettuccine with Tomatoes, Ricotta & Lemony Dressed Arugula
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 (398 ml) cans diced tomatoes; 425 g fettuccine pasta; 3 cloves garlic; 1 ½ lemons; 85 g Parmesan cheese; 1 ½ (425 g) pkgs ricotta cheese; 2 shallots; black pepper; crushed red pepper; extra virgin olive oil; salt

Fettuccine with Tomatoes, Ricotta & Lemony Dressed ArugulaFettuccine with Tomatoes, Ricotta & Lemony Dressed Arugula — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 (398 ml) cans diced tomatoes

425 g fettuccine pasta

3 cloves garlic

1 ½ lemons

85 g Parmesan cheese

1 ½ (425 g) pkgs ricotta cheese

2 shallots

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve 1 cup of pasta cooking water before draining.)

Meanwhile, preheat another large pot over medium-high heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add garlic and crushed red pepper; cook, stirring frequently, until fragrant and golden, about 1 minute.

Add tomatoes and salt to the pot; cook, stirring occasionally, until simmering. Once simmering, reduce heat to medium-low, and continue to cook, stirring occasionally, until slightly thickened, about 15 minutes.

Meanwhile, finely grate Parmesan. Place in a medium bowl along with ricotta and salt, then stir to combine. Set aside.

Wash, dry, zest, and juice lemons into a large bowl.

Peel and mince shallots. Add to the bowl with the lemon along with oil, salt, and pepper. Whisk to combine the dressing.

Wash and dry arugula (skip this step if it came pre-washed). Add to the bowl with the dressing and toss to coat.

Add drained pasta and reserved pasta water to the pot with the sauce. Continue to cook, stirring frequently, until heated through, 1-2 minutes more. Remove from heat.

To serve, divide pasta and arugula between plates or bowls. Top pasta with ricotta and crushed red pepper. Enjoy!

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