Linguine With Creamy Arugula and Goat Cheese

• 1 cup arugula, about one bunch or less
• 1/2 cup nonfat plain yogurt
• 1/2 cup reduced-fat ricotta
• 3 tablespoons reduced-fat goat cheese
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 8 ounces fresh eggless linguine

1. Bring water to boil in covered pot for linguine.
2. Trim and wash arugula thoroughly.
3. Dry thoroughly.
4. In food processor, blend yogurt, ricotta and goat cheese until creamy.
5. Add arugula to ricotta mixture and blend until arugula is thoroughly blended.
6. Season with salt and pepper.
7. Cook linguine according to package directions.
8. When linguine is cooked, drain and top immediately with sauce.

arugula, nonfat plain yogurt, ricotta, goat cheese, salt, freshly ground black pepper, eggless linguine

Taken from cooking.nytimes.com/recipes/3273 (may not work)