Spaghetti With Lime And Arugula Recipes

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.

DONNA'S SPAGHETTI WITH LIME AND ARUGULA

Steps:

• Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
• While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
• Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.

LEMONY PASTA WITH WILTED ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta 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.

SPAGHETTI WITH SHRIMP AND ARUGULA

Steps:

• In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
• In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
• Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
• In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.

SPAGHETTI WITH LIME & ARUGULA (ROCKET)

Steps:

• Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
• Drain.
• While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
• Heat the oil in a large saucepan over a medium heat.
• If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
• Cook for a minute or until fragrant.
• If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
• Add the spaghetti to the pan and toss to coat and heat through.
• To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
• Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
• Serve with a lime wedge on each plate, so people can add more if they like.

SPAGHETTI WITH LIME AND ARUGULA

Steps:

• Grate the zest of 2 limes and press the juice of 1 of them. Cut the third lime into quarters. Reserve Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente (you want it to be slightly undercooked). Drain, return to the pot and toss with a drizzle of oil. Reserve. In a large skillet, heat 2 tbs of olive oil over medium heat and saute the lime zest for 30 seconds. Add the garlic, red pepper flakes, sun-dried tomatoes, and capers and saute for 1 to 2 mins, stirring gently. Add the lime juice and arugula, season to taste and serve immediately with quarters of lime, a drizzle of olive oil, and grated Parmesan.