Pasta con Salsa di Rucola

Pasta con Salsa di Rucola is a vibrant and fresh dish where peppery arugula is blended into a creamy sauce, perfectly coating the pasta. This easy-to-make dish brings a delightful burst of flavor, making it an ideal vegetarian choice for a midnight snack.

Ingredients

• Pasta (e.g., spaghetti or fettuccine) - 160 grams
• Fresh arugula - 100 grams
• Garlic - 2 cloves
• Olive oil - 3 tablespoons
• Parmesan cheese (grated) - 30 grams
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Pine nuts (optional) - 20 grams

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a pan over medium heat and add minced garlic. Sauté for about 1 minute until fragrant but not browned.
3. Add the arugula to the pan and sauté for 2-3 minutes until wilted.
4. In a blender, combine the sautéed arugula, garlic, lemon juice, Parmesan cheese, and the remaining tablespoon of olive oil. Blend until smooth, adding a little pasta water if necessary to achieve a creamy consistency.
5. Once the pasta is cooked, reserve a cup of pasta water, then drain the pasta and return it to the pot.
6. Pour the arugula sauce over the pasta and mix well, adding reserved pasta water as needed to loosen the sauce.
7. Season with salt and black pepper to taste. If desired, toast the pine nuts in a dry skillet until golden and sprinkle them over the pasta before serving.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A, C, and K from arugula, promoting good health and immune function.
• High in fiber, which aids digestion and helps maintain a healthy weight.

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