Description
12 oz rigatoni pasta
1 cup arugula, chopped
1/2 cup feta cheese, crumbled
1/2 cup Greek yogurt
1/4 cup fresh dill, chopped
2 tbsp olive oil
2 garlic cloves, minced
1/2 tsp ground black pepper
1/4 tsp salt
Juice of 1/2 lemon
1/4 cup pasta water (reserved)
Directions:
Cook the rigatoni according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Lower the heat and stir in the Greek yogurt, feta cheese, black pepper, salt, and lemon juice. Mix well until smooth.
Add the cooked pasta and reserved pasta water to the pan, tossing to coat evenly.
Stir in the chopped arugula and fresh dill, letting the residual heat slightly wilt the arugula.
Remove from heat and serve warm, garnished with extra feta and dill if desired.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 320 per serving Servings: 4 servings
