Pasta With Pecorino & Pepper
Created by ellie on May 18, 2017
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #26098
Ingredients
- 16 ounces dry penne pasta (or whatever pasta you have on hand)
- 4 tablespoons olive oil
- 1 cup arugula, torn into pieces
- 4 ounces Pecorino Romano cheese (grated)
- Pepper
How to Make
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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.
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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.
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Step 3: Season with salt and pepper.
Nutritional Facts
- 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