Lemon Arugula Pasta
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
569 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Arugula Pasta
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Bright lemon and peppery arugula combine with garlic, oil, and Parmigiano in this simple pasta dish.
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Ingredients
- 1 pound gemelli pasta substitute penne, rigatoni, etc.
- 4 cloves garlic sliced
- 8 ounces baby arugula
- 2 tablespoons fresh lemon juice or 1 lemon worth
- 1 tablespoon lemon zest or 1 lemon worth
- 1/2 cup parmigiano reggiano grated, plus extra for shaving
- 1/2 teaspoon crushed hot red pepper flakes
- 1 teaspoon kosher salt plus more to taste
- 1/4 cup extra virgin olive oil plus more for finishing
- 1 cup reserved pasta water might not need all of it
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Instructions
- Bring a large pot of salted (2 tablespoons kosher salt) water to boil. Cook pasta to al dente. Reserve the pasta water.
- While waiting for pasta to cook, heat a large pan to medium-low heat. Wait 2 minutes for the pan to warm up then coat the pan with the extra virgin olive oil. Saute the garlic for 1-2 minutes, then add the red pepper flakes. Cook for 30 seconds longer.
- When the pasta is almost done cooking add a ladle of pasta water to the pan and turn heat to medium.
- Add the al dente pasta and the arugula to the pan and toss to coat. Season with a bit of salt and cook for 1 minute. Turn the heat off and set pan aside.
- Add the lemon juice, lemon zest, and grated cheese. Toss to emulsify. If the pasta is too dry add a bit more pasta water and toss once more.
- Taste test and make final adjustments to salt. Serve in bowls with a drizzle of extra virgin olive oil and shaved Parmigiano Reggiano cheese. Use a vegetable peeler to easily shave the cheese. Enjoy!
Notes
- Arugula shrinks substantially after wilting. 8 ounces is a lot, but use more if you like.
- To add extra texture, leave some of the arugula uncooked, and serve on individual bowls upon plating.
- A vegetable peeler makes long shavings of Parmigiano Reggiano with ease.
- Leftovers can be stored in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition Information
Show Details
Calories
569kcal
(28%)
Carbohydrates
87.5g
(29%)
Protein
19.7g
(39%)
Fat
18.1g
(28%)
Saturated Fat
3.9g
(20%)
Cholesterol
8mg
(3%)
Sodium
659mg
(27%)
Potassium
240mg
(7%)
Fiber
5.1g
(20%)
Sugar
3.5g
(7%)
Calcium
218mg
(22%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 87.5g | 29% |
| Protein | 19.7g | 39% |
| Fat | 18.1g | 28% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 659mg | 27% |
| Potassium | 240mg | 5% |
| Fiber | 5.1g | 20% |
| Sugar | 3.5g | 7% |
| Calcium | 218mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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