5.0 from 3 votes
Lemon and Arugula Pasta
A simple and flavorful pasta that's perfect for summer days.
Servings: 4 people
Calories: 328 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
Instructions
- Place pasta in a large pot of salted boiling water and cook according to package directions.
- 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.
- 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.
Cup of Yum
Notes
- Recipe from Martha Stewart via A Couple Cooks
Nutrition Information
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
% 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.