Lemony Pasta With Wilted Arugula Recipes

LEMON FUSILLI WITH ARUGULA

Steps:

• Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
• Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
• Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

LEMON PASTA WITH ARUGULA

Steps:

• Bring a large pot of salted water to a boil, add the pasta and cooke al'dente.
• Drizzle the bottom of a skillet with olive oil, add the butter and when it melts throw in the garlic, don't let it burn or get dark.
• Add the heavy cream letting it simmer a bit.
• Add the juice and half of the zest, simmer until it reduces a bit.
• Scoop the pasta right into the skillet, reserving some pasta water.
• Toss in the Parmesan and the arugula, tossing and coating, adding some of the pasta water to loosen the sauce.
• Place into a serving dish, adding grated black pepper, the rest of the zest and additional shards of parmesan for garnish.
• Enjoy!

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

LEMONY PASTA WITH WILTED ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
• Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper.
• Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.
• nutrition information
• (Per Serving)
• Calories: 443
• Fat: 12.6g (3.9g Saturated Fat)
• Protein: 17.9g
• Carbohydrates: 64.9g
• Fiber: 3.1g