Lemon and Arugula Pasta

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5.0

3 reviews
Excellent

Lemon and Arugula Pasta

A simple and flavorful pasta that's perfect for summer days.

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Ingredients

Servings
  • 3/4 pound rigatoni or any pasta shape
  • 1 ounce can cannellini white beans
  • 4 cups baby arugula
  • 1 Zest and Juice from 1 lemon
  • 1 - 2 Tablespoons extra-virgin olive oil
  • 1/2 - 3/4 cup freshly grated Parmesan cheese plus more for serving
  • kosher salt
  • black pepper
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Instructions

  1. Place pasta in a large pot of salted boiling water and cook according to package directions.
  2. While the pasta is cooking, drain and rinse the cannellini beans. Combine the beans and arugula in a large bowl. Add the zest and juice of the lemon, 1 tablespoon of olive oil, 1 teaspoon of salt and pepper to taste. Toss gently to combine.
  3. Once the pasta has finished cooking, drain it and immediately place it into the bowl with the arugula mixture. Add the Parmesan cheese and remaining tablespoon of oil. Toss to combine. Serve immediately, topped with extra Parmesan if desired.

Notes

  • Recipe from Martha Stewart via A Couple Cooks

Nutrition Information

Show Details
Calories 328kcal (16%) Carbohydrates 66g (22%) Protein 11g (22%) Fat 1g (2%) Sodium 11mg (0%) Potassium 300mg (9%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 475IU (10%) Vitamin C 17.3mg (19%) Calcium 57mg (6%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 328 kcal

% Daily Value*

Calories 328kcal 16%
Carbohydrates 66g 22%
Protein 11g 22%
Fat 1g 2%
Sodium 11mg 0%
Potassium 300mg 6%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 475IU 10%
Vitamin C 17.3mg 19%
Calcium 57mg 6%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

3 reviews
Excellent

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