Fettuccine with Sun-Dried Tomatoes, Arugula, and Italian Creme

Makes 4 servings

8 ounces fettuccine

1 (5 to 6 ounce) bag fresh arugula

10 sun-dried tomatoes

The zest and juice of 1/2 lemon
1 tub Philadelphia Italian Cheese and Herb Cooking Crème
1/3 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Add fettuccine and cook 8 to 9 minutes, or until al dente. Strain, reserving 2 to 3 tablespoons hot pasta water.

2. While the pasta is cooking, place sun-dried tomatoes in a small bowl of warm water for 5 minutes. Remove, pat dry, and slice into strips.

3. Return pasta to the pot. Add arugula and hot pasta water and stir until arugula is just wilted. Add sun-dried tomatoes, lemon zest and juice, and Philadelphia Italian Cheese and Herb Cooking Creme. Stir until evenly coated. Transfer to a platter, and sprinkle with grated parmesan cheese.

Recipe created by Susan Russo of Food Blogga for The Real Women of Philadelphia web site.