Imagine a dish that transforms ordinary pasta into a vibrant, restaurant-worthy masterpiece in just 25 minutes. This Simple Lemon and Arugula Pasta is your ticket to a quick, mouthwatering Italian-inspired meal that will tantalize your taste buds and impress even the most discerning food lovers. With its bright, citrusy notes and peppery arugula kick, this recipe is about to become your new go-to weeknight dinner sensation that proves gourmet cooking doesn't have to be complicated.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g pasta of choice
- 2 cups arugula
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Measure out 200g of pasta, 2 cups of arugula, and 1 lemon for zesting and juicing. Grate 1/4 cup of Parmesan cheese and set aside. Also, have 2 tablespoons of olive oil ready, along with salt and pepper for seasoning.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the lemon. Use a zester or a fine grater to zest the lemon, being careful to only grate the yellow part of the skin. Then, cut the lemon in half and squeeze out the juice, removing any seeds.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse the pasta, as you want to retain some of the starch that will help the sauce adhere.
- In the same pot used for the pasta, add the 2 tablespoons of olive oil over medium heat. Once the oil is warm, add the drained pasta back into the pot.
- Immediately add the lemon zest, lemon juice, and arugula to the pasta. Toss everything together gently, allowing the arugula to wilt slightly from the heat of the pasta.
- If the pasta seems dry, gradually add some of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
- Finally, stir in the grated Parmesan cheese and season with salt and pepper to taste. Toss until everything is well combined and the cheese has melted slightly into the pasta.
- Serve the lemon and arugula pasta immediately, garnished with additional Parmesan cheese if desired. Enjoy your fresh and zesty dish!
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within.
- Save some pasta water before draining! The starchy liquid is liquid gold for creating silky, clingy sauces that perfectly coat every strand.
- Add arugula at the very end to preserve its fresh, peppery flavor and prevent wilting it into a mushy mess.
- Use fresh lemon zest and juice for the most vibrant, bright flavor. Pre-bottled lemon juice won't give you the same zingy result.
- For extra richness, consider adding a small pat of butter when tossing the pasta with cheese for a more luxurious texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 10mg
