Pasta and noodles · Italian · 30 min
Fettuccine with Tomatoes, Ricotta & Lemony Dressed Arugula
- 30 min
- 2–6 servings
- 657 kcal / serving
A light pasta dish where bright tomatoes meet creamy ricotta and a fresh lemon-arugula dressing, finishing with a warm toss so the flavors meld on a weeknight. It's balanced, with texture from the greens and a touch of heat from pepper.
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Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 (14.5 oz) candiced tomatoes
- 5 ozfettuccine pasta
- 1 clovegarlic
- ½lemon
- 1 ozParmesan cheese
- ½ (15 oz) pkgricotta cheese
- ½shallot
- lemons
- shallots
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1 clovegarlic
- ½lemon
- ½shallot
- lemons
- shallots
Dairy, eggs & chilled
- 1 ozParmesan cheese
- ½ (15 oz) pkgricotta cheese
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
- 5 ozfettuccine pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| fettuccine pasta | 5 oz | 10 oz | 15 oz |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkgs |
| shallot | ½ | 1 | 2 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of salted water, drop in the pasta, and cook until al dente, reserving a 1/2 cup of the cooking water before draining.
- Heat a skillet over medium-high and add a thin layer of oil to coat the bottom.
- Peel and mince the garlic, then add it to the hot skillet with a pinch of crushed red pepper; sauté until the aroma is fragrant, about 1 minute.
- Stir in the canned tomatoes with a pinch of salt and let them simmer until slightly thickened, 12–15 minutes.
- In a small bowl, combine grated Parmesan with ricotta and a pinch of salt; set the mixture aside.
- In another bowl, zest and juice the lemon, mince the shallot, whisk in oil, salt, and pepper, then toss with the arugula to make the dressing; let it sit briefly.
- Return the drained pasta to the skillet, add the tomato mixture and a splash of the reserved pasta water; heat through, then fold in the ricotta mixture and warm through for 1–2 minutes. Serve topped with a touch more pepper if desired.
Two tips
- Prep ingredients ahead: mince garlic and shallot while the pasta water heats. Leftover ricotta can be stirred into a quick pasta sauce next day.
- Swap: use any leafy greens you have on hand if arugula isn’t available; the dressing adapts to greens as long as lemon and oil are included.
Nutrition per serving
- Calories
- 657 kcal
- Protein
- 29 g
- Carbs
- 68 g
- Fat
- 31 g
- Fiber
- 7 g
- Sodium
- 126 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.