Linguine With Creamy Arugula and Goat Cheese
Published May 17, 1994
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup arugula, about one bunch or less
½ cup nonfat plain yogurt
½ cup reduced-fat ricotta
3 tablespoons reduced-fat goat cheese
⅛ teaspoon salt
Freshly ground black pepper to taste
8 ounces fresh eggless linguine
Nutritional analysis per serving (2 servings)
95 grams carbs; 39 milligrams cholesterol; 597 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 4 grams fiber; 348 milligrams sodium; 26 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring water to boil in covered pot for linguine.
- Step 2
Trim and wash arugula thoroughly. Dry thoroughly.
- Step 3
In food processor, blend yogurt, ricotta and goat cheese until creamy.
- Step 4
Add arugula to ricotta mixture and blend until arugula is thoroughly blended. Season with salt and pepper.
- Step 5
Cook linguine according to package directions.
- Step 6
When linguine is cooked, drain and top immediately with sauce.
Private Notes
Comments
I made this because I had versions of all the ingredients; the cheeses
I made this because I had versions of all the ingredients: the cheeses weren’t reduced fat, yogurt was Greek, and the linguine were dried. Surprisingly good.