Pasta With Pecorino & Pepper

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"We enjoyed this dish that I adapted from Bon Appetite (May 2005) with minor changes for a very easy pasta dish."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (160.8 g)
  • Calories 607.5
  • Total Fat - 21.1 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 15.9 mg
  • Sodium - 210.6 mg
  • Total Carbohydrate - 91.1 g
  • Dietary Fiber - 12.6 g
  • Sugars - 0.3 g
  • Protein - 16.3 g
  • Calcium - 269.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.3 mg

Step 1

Fill a large serving dish with hot water to heat bowl (or just put it in the dishwasher and take it out right before serving pasta) and let stand while cooking pasta.

Step 2

Cook pasta in large pot of boiling salted water until just ender but still firm to bite, stir occasionally. Drain, reserving 1/2 cup of pasta water. Pour out hot water from serving dish and immediately add drained pasta and oil to bowl and then the arugula and cheese; toss to coat. If dry add some of the reserved cooking liquid by tablespoonfuls.

Step 3

Season with salt and pepper.

Tips & Variations


No special items needed.

Related