Ingredients
- Salt and pepper
- 1 pound egg tagliatelle, fettuccine or pappardelle pasta
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 clove garlic, crushed
- 2 pints cherry tomatoes, halved
- 1/4 cup finely chopped fresh dill
- 4 cups loosely packed baby arugula leaves
- 3/4 cup fresh ricotta cheese
Description
Rachael Ray Magazine
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