Lemon Arugula Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
569 kcal
-
Course
Main Course
-
Cuisine
Italian
Lemon Arugula Pasta
Description
The Lemon Arugula Pasta recipe features gemelli pasta cooked al dente and combined with sautéed garlic and red pepper flakes in olive oil to infuse flavor. Adding arugula to the warm pan slightly wilts the greens, releasing a fresh, peppery bite. Lemon juice and zest brighten the dish, complementing the creamy grated Parmigiano Reggiano tossed through the pasta.
The pasta is finished with extra virgin olive oil and shaved Parmesan for additional richness and texture contrast. The red pepper flakes add mild heat, enhancing complexity without overpowering the brightness. The contrast of tender pasta and slightly wilted arugula creates a pleasing balance of textures.
Served warm, this lemony pasta is fitting for a light lunch or dinner. The peppery arugula and citrus highlight simple, fresh ingredients. Leftovers store well refrigerated up to three days and reheat easily.
Arugula shrinks when cooked, so the recipe uses a generous amount to maintain green presence. Shaving the Parmesan with a vegetable peeler provides delicate cheese ribbons that melt lightly on the warm pasta.
Ingredients
- 1 pound gemelli pasta substitute penne, rigatoni, etc
- 4 cloves garlic sliced
- 8 ounces arugula baby
- 2 tablespoons lemon juice or 1 lemon worth, fresh
- 1 tablespoon lemon or 1 lemon worth, zest
- 1/2 cup parmigiano reggiano grated, plus extra for shaving
- 1/2 teaspoon red pepper flakes crushed, hot
- 1 teaspoon kosher salt plus more to taste
- 1/4 cup extra virgin olive oil plus more for finishing
- 1 cup water might not need all of it, reserved pasta water
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 reduces considerably after cooking; adjust quantity based on preference.
- For varied texture, reserve some arugula fresh to add just before serving in individual portions.
- Use a vegetable peeler for easy, long cheese shavings to garnish.
- Store leftovers in the refrigerator up to three days and reheat in the microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
