I think that pasta with ricotta on its own is already good, but if we want to make it more flavorful and special you just need to use egg tagliatelle and add a bit of bresaola and arugula, which will create a pleasant contrast to the sweetness of the ricotta.
How delicious! The result is a well-balanced dish that’ll make you lick your lips and is ready in 10 minutes — a simple and quick recipe.
If it had been up to the Dutchman I would have had to use speck, but I obviously had to keep the Weight Watchers points under control, so long live bresaola. In any case the Dutchman devoured the dish, so the recipe received full approval. I used egg tagliatelle, but it will work great with mezze maniche or fusilli made from durum wheat semolina as well. Let’s get started.
You can find some other light first courses here:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 2 generous or 3 small
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 7 oz fresh pasta (or 5 oz semolina durum wheat pasta)
- 1/2 cup ricotta
- 1.5 oz bresaola
- to taste arugula
- 1 teaspoon extra virgin olive oil
- 1 shallot
- to taste salt and pepper
- Points per large serving (divided into 2) = 10 WW points
- Points per smaller serving (divided into 3) = 7 WW points
Preparation
Prepare the sauce while the water for the pasta comes to a boil, so put the pot for the pasta on the heat right away.
Sauté the shallot sliced in the olive oil in a pan, then add the bresaola cut into strips and let it cook over low heat.
Finally add the ricotta and a few spoonfuls of the pasta’s hot cooking water (about 1/4 cup).
Add the pasta to the boiling water and keep aside about a small cup (reserve about 1/4 cup) of the cooking water for later.
Stir the sauce and add salt and pepper.
At this point add the arugula a handful at a time and more of the pasta cooking water: you need to obtain a creamy, slightly loose sauce.
Drain the pasta and pour it directly into the pan with the sauce.
Stir well and if it seems dry add a bit of the reserved pasta water.
Et voilà, our pasta with ricotta, bresaola and arugula is ready to be served. If you like you can add a sprinkle of Parmesan, accounting for extra WW points. I didn’t feel the need.
It’s delicious and also presents very well. It could be a great idea for the holiday table, at Christmas or even at Easter, since these ingredients are available all year round.
Now it’s your turn: what do you think of this recipe?
Enjoy your meal!
by Giovanna Buono
