Pasta con Salsa di Rucola (Pasta with Arugula Sauce)

From my own personal experience, this recipe brings out the wonderful peppery flavor of arugula, balanced with creamy parmesan and nutty pine nuts, creating a fresh and vibrant sauce that’s quick to make. This dish is perfect when you want something flavorful yet light. So, let me show you how I make Pasta con Salsa di Rucola for a delicious and easy Italian meal.

Notes on What to Expect

This Pasta con Salsa di Rucola should taste vibrant and fresh, with the peppery arugula balancing the savory Parmesan and nutty pine nuts. The sauce will be light and slightly creamy, coating each strand of pasta perfectly. From my overall experience, this dish offers a delightful twist on pesto that feels both unique and comforting.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Time to Stand: None
• Total Time: 20 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: Approximately 450 kcal per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main
• Equipment Needed: Blender or food processor, pot, strainer, tongs or pasta spoon
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Rucola   now.

Ingredients

• For the Pasta:
  • 400g (14 oz) spaghetti or your choice of pasta
  • Salt for pasta water
• For the Arugula Sauce:
  • 2 cups fresh arugula leaves, packed
  • 1/4 cup pine nuts (or walnuts as a substitute)
  • 1/2 cup grated Parmesan cheese (use nutritional yeast for a vegan option)
  • 1 garlic clove, peeled
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste
  • Optional: 1/4 cup cream or ricotta for extra creaminess (use coconut cream for a dairy-free version)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Rucola   now.

Instructions

1. Prepare the Pasta

• Fill a large pot with water, add a generous amount of salt, and bring it to a boil.
• Add the pasta and cook according to package instructions until al dente. This typically takes around 8–10 minutes.
• Reserve about 1 cup of the pasta cooking water, then drain the pasta.

2. Make the Arugula Sauce

• In a blender or food processor, combine the arugula, pine nuts, Parmesan cheese, and garlic.
• Drizzle in the olive oil gradually as you blend, creating a creamy, smooth texture. If the sauce seems too thick, add a little pasta cooking water to adjust.
• Season with salt and pepper to taste. If using, blend in the cream or ricotta for a richer texture.

3. Combine Pasta and Sauce

• Return the pasta to the pot, keeping it off the heat.
• Pour the arugula sauce over the pasta and toss to coat thoroughly. Add small amounts of the reserved pasta water as needed to achieve your preferred sauce consistency.
• Taste and adjust seasoning if necessary.

4. Serve

• Plate the pasta and garnish with a few fresh arugula leaves, a sprinkle of Parmesan, and extra pine nuts if desired.

Tips, Variations, and Substitutions

• Vegan Option: Substitute the Parmesan with nutritional yeast for a cheesy flavor without dairy.
• Nut-Free Option: If you have a nut allergy, try using sunflower seeds instead of pine nuts.
• Creamier Texture: Add a few tablespoons of ricotta cheese or heavy cream to make the sauce richer. For a dairy-free alternative, coconut cream works well.
• Add Protein: For more protein, toss in some grilled chicken or shrimp, or top with chickpeas for a plant-based boost.
• Serving Suggestion: This pasta pairs well with a light green salad and a slice of crusty bread to balance the rich flavors.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Salsa di Rucola   now.

Nutritional Information Per Serving (approximate)

• Calories: 450 kcal
• Protein: 12g
• Carbohydrates: 50g
• Fat: 22g
• Fiber: 3g

Frequently Asked Questions

Q: Can I make the sauce in advance?
A: Absolutely! You can make the sauce up to a day ahead and store it in the refrigerator in an airtight container. Toss it with the hot pasta just before serving.

Q: What if I don’t have fresh arugula?
A: While arugula has a unique flavor, you can substitute it with baby spinach or a mix of spinach and basil for a milder taste.

I hope this recipe for Pasta con Salsa di Rucola has made creating this vibrant Italian dish a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please, leave your honest comment! Buon appetito!