Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Tuesday, July 15, 2014

Quick Dinner: Lemon Ricotta Arugula Pasta

It sure has been a while since I've posted a new recipe! That doesn't mean it's been quiet around here. I've been enjoying the summer and, along with it, quick, simple summer recipes. I love this few-ingredient dish, with whole grain pasta, with fresh summer flavors and minimal effort...perfect for lunch or dinner on your busiest of days. Scale this recipe up or down whether you're cooking for 1 or many.

The Nutrition Rundown: At under 400 calories per serving, this fiber-rich, creamy-textured whole grain pasta dish won't leave you overly full like other rich pasta dishes. Adding in bunches of arugula (feel free to add more veggies, too!) boosts fiber and vitamin content, leaving you satisfied and nourished without the usual post-pasta food coma.

 Lemon Ricotta Arugula Pasta
Serves 4
8oz whole grain pasta 
1/2 cup part-skim ricotta
1 Lemon, juice and zest
Pinch of salt and pepper
Red pepper flakes (optional)
2 Tablespoons olive oil
2 cups fresh arugula
  1. Cook pasta according to package instructions. 
  2. In a large bowl, whisk together ricotta, lemon juice and zest, spices, and olive oil until combined. Add arugula and toss to coat. 
  3. Drain cooked pasta. Toss into arugula mixture. Serve warm or chilled. 

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