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Tagliatelle with Arugula and Lemon Cream


Course: main meals
PointsPlus™ Value: 8
Servings: 6
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Easy

The heat from the pasta helps wilt the arugula – a great no-cook technique for adding vegetables to your pasta recipes. Try it with spinach, too.

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  • Ingredients
  • 11 oz uncooked pasta, tagliatelle*
  • 4 1/2 Tbsp fresh lemon juice
  • 5 tsp lemon zest
  • 3/4 cup(s) reduced-fat sour cream
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper, freshly ground, or more to taste
  • 1 cup(s) grated Parmesan cheese, Parmigiano-Reggiano, divided
  • 3 cup(s) arugula, about 5 oz, or more if desired


Preparation time 10mins
Cooking time 22mins


Step 1

Bring a large pot of water to a boil; cook pasta according to package directions. Drain but do not rinse.

Meanwhile, in a large serving bowl, combine lemon juice, lemon zest, sour cream, salt, pepper and 1/2 cup plus 2 tablespoons cheese; set aside.

Immediately pour drained noodles into sour cream mixture; toss to coat. Add arugula; toss again to combine completely. Serve immediately with Parmesan cheese sprinkled over top. Finish with more salt and pepper, if desired. Yields about 1 1/2 cups pasta plus 1 tablespoon cheese per serving.
*If you can’t find tagliatelle noodles, use egg noodles instead (could affect PointsPlus value).

You’ll need about 2 medium lemons for the zest and juice.

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