Creamy pasta with arugula and cherry tomatoes is a quick and refreshing first course, perfect for summer. It can be prepared in just a few minutes, without turning on the stove for the sauce! I chose fresh orecchiette, which go perfectly with this light and flavorful creamy sauce made from arugula, cherry tomatoes, and cream cheese. Just blend everything with a mixer and the dressing is ready. As soon as we drain the pasta, we dress it directly, thus obtaining a warm dish, tasty and fragrant. And if there’s any left over? No problem: it’s delicious even at room temperature. A great idea for a simple yet tasty summer lunch!
Before moving on to the recipe, here are other ideas for a quick and tasty meal
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 193.99 (Kcal)
- Carbohydrates 6.53 (g) of which sugars 7.43 (g)
- Proteins 8.21 (g)
- Fat 14.90 (g) of which saturated 1.37 (g)of which unsaturated 0.71 (g)
- Fibers 1.18 (g)
- Sodium 951.66 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.29 oz arugula
- 3.53 oz cherry tomatoes
- 2.82 oz cream cheese
- salt
- to taste grated parmesan (for serving)
Tools
- 1 Immersion Blender
Preparation
Cook the pasta in plenty of salted water. You can use any shape you like, but I recommend fresh pasta like orecchiette: they pair perfectly with this creamy and flavorful sauce.
In the meantime, prepare the sauce: in a tall glass, place the arugula, washed and halved cherry tomatoes, and cream cheese. Adjust the salt and add a drizzle of extra virgin olive oil.
Blend everything with an immersion blender until you get a nice smooth and rather fluid cream.
When the pasta is cooked, drain it and immediately dress it with the arugula and cherry tomato cream, mixing well to let it absorb the flavor.
Plate and serve immediately with a sprinkle of grated parmesan. It is an ideal pasta to enjoy freshly made or at room temperature, also perfect to take to the office, school, or for a light lunch at the beach.
NOTES
If you want to add a little extra to the sauce, you can add a few basil leaves or a handful of almonds or walnuts before blending: they will give a more fragrant and crunchy note.
The cream cheese can be replaced with ricotta or stracchino for a more delicate variant. For an even fresher version, add a few raw cherry tomato wedges on top of the already dressed pasta.
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the arugula and cherry tomato cream in advance?
Yes, you can prepare it a few hours in advance and store it in the fridge, well covered, until it’s time to dress the pasta. However, I recommend consuming it within the day to maintain the fresh flavor and vibrant color of the arugula.
What type of pasta can I use besides orecchiette?
You can use any shape you like: penne, fusilli, farfalle, or even spaghetti. The important thing is to choose a pasta that holds the creamy sauce well. Ridged short pasta is perfect!
