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Creamy Tomato Fettuccine With Arugula and Pistachios

Creamy Tomato Fettuccine With Arugula and Pistachios
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Prep Time: 8 min Serves: 2
Cooking Time: 10 min Yield: 3.5 cups
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Recipe and photo courtesy of Jackie Newgent, RDN

Ingredients

Directions

1. Add the marinara sauce and goat cheese (or plain dairy-free cream cheese-style spread) to a blender. Cover and puree. Set aside.

2. Cook the fettuccine (or linguine) according to package directions until al dente. Drain the pasta, reserving 1/2 cup cooking liquid.

3. Return the pasta to the dry pot over medium heat. Add the pureed sauce and toss to coat, cooking for about 1 1/2 minutes. Add the reserved cooking liquid for thinner consistency. Add the arugula and toss to just combine and just-wilt the arugula.

4. Transfer the pasta to a serving bowl and sprinkle with the lemon zest (if using) and pistachios.

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