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Creamy Tomato Fettuccine With Arugula and Pistachios

by Livestrong_Recipes  |  Sep 30, 2015

Creamy Tomato Fettuccine With Arugula and Pistachios
  1. PREP
  2. 08 m
  • COOK
  • 10 m
  • TOTAL
  • 18 m

Recipe and photo courtesy of Jackie Newgent, RDN

INGREDIENTS

SERVES 2

  • 3/4 cup Organic Marinara Sauce
  • 1 1/2 oz Soft Goat Cheese Log
  • 5 oz Whole Grain Fettuccine
  • 2 cups Baby Arugula, Fresh
  • 1/2 tsp Grated lemon zest
  • 2 tbsp Pistachios, Shelled, Roasted & Salted

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.