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Lemon Arugula Pasta

Bright lemon and peppery arugula combine with garlic, oil, and Parmigiano in this simple pasta dish.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 569kcal
Author James

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
  • ½ cup Parmigiano Reggiano grated, plus extra for shaving
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt plus more to taste
  • ¼ cup extra virgin olive oil plus more for finishing
  • 1 cup reserved pasta water might not need all of it

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

Calories: 569kcal | Carbohydrates: 87.5g | Protein: 19.7g | Fat: 18.1g | Saturated Fat: 3.9g | Cholesterol: 8mg | Sodium: 659mg | Potassium: 240mg | Fiber: 5.1g | Sugar: 3.5g | Calcium: 218mg | Iron: 5mg