PASTA WITH TOMATO, RICOTTA, and ARUGULA, homemade pasta dish, easy recipe for lunch or dinner, a light idea also for dieting.

Simple and delicious pasta with tomato, ricotta, and arugula, a delightful homemade dish with few ingredients, ideal for dinner or lunch in a short time.

The recipe for pasta with tomato, ricotta, and arugula is ideal if you’re looking for a light but good homemade dish, prepared with water and flour and a sauce that is ready in no time.

For those who love making pasta at home, you can try maltagliati or pasta roses, fusilli, or tagliatelle.

Join me in the kitchen today for pasta with tomato, ricotta, and arugula!

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

190.21 Kcal

calories per serving

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Energy 190.21 (Kcal)
Carbohydrates 32.04 (g) of which sugars 1.50 (g)
Proteins 6.01 (g)
Fat 5.25 (g) of which saturated 1.12 (g)of which unsaturated 0.34 (g)
Fibers 1.55 (g)
Sodium 38.16 (mg)

Indicative values for a portion of 80 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

1 1/4 cups all-purpose flour
5 tbsp water
7 tbsp tomato sauce
3.5 oz canned cherry tomatoes
4 tsp extra virgin olive oil
2 tbsp ricotta
3/4 cups arugula

Preparation

Pour the flour into the food processor, add the water and a pinch of salt, and mix everything together. Of course, you can use ready-made pasta.
Make rolls as wide as a finger, then cut into 1/2-inch pieces.
With your index finger, press down on each piece and drag your finger.
Sauté a garlic clove in a pan, add the tomato sauce and cherry tomatoes, and cook for about 15 minutes with a closed lid.
Cook the pasta and drain it al dente for about 7-8 minutes, then add it to the sauce.
Add the ricotta in flakes, do not stir or you will have a pink sauce.
Also add the arugula.
Bon appétit
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