Lemony Rigatoni with Spinach, Arugula, and Pine Nuts
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 - 4
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Course
Main Course
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Cuisine
Italian
Lemony Rigatoni with Spinach, Arugula, and Pine Nuts
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 4 oz Rigatoni pasta, cooked in salted water, per package instructions
- 1 tbsp olive oil
- ¼ small yellow onion, diced
- Pinch of crushed red pepper flakes, to taste
- 1 large clove of garlic, minced
- Juice from ½ large lemon, more if desired
- 1 tbsp butter
- 2 cups baby spinach and arugula mix
- 1-2 tbsp toasted pine nuts, to taste
- Sea salt and freshly cracked pepper, to taste
- Zest from ½ a large lemon
- Freshly grated Parmesan, to taste
Instructions
- Cook the rigatoni in a large pot of salted boiling water, per package instructions, until cooked to al dente. Reserve ⅓ cup cooking water, then drain the remainder.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and crushed red pepper flakes, then cook, stirring often, for 6-7 minutes, or until starting to caramelize.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the lemon juice and butter, remove from the heat, and whisk until well combined.
- Add the cooked & drained pasta, spinach & arugula, and pine nuts.
- Season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed.
- Pour into a serving bowl and top with lemon zest and serve with freshly grated Parmesan, to taste. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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