| Prep: 15 mins | Cook: 10 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 479 | 19.6g | 4.5g | 64.7g |
| sugars | fibre | protein | salt |
| 3.5g | 4.1g | 14.6g | 0.20g |
Why I Love Italian Lemon and Arugula Pasta
There is a wonderful sense of surprise and delight that comes with first tasting the Lemon and Arugula Pasta. A testament to the magic of blending simplicity with bold flavors, this recipe never fails to transport me from my roots in the steadfast heartland, to the vibrant, sun-drenched landscapes of Italy.
The Flavor Duo
One of the things that make this pasta dish so special is the harmony struck between the tangy lemons and the peppery arugula – a flavor duo that is irresistibly refreshing and perfect for a warm, cozy evening. Drawing from my Midwestern palate, I appreciate how these basic, farm-fresh ingredients bring such a satisfying depth and complexity to the dish, making it a rewarding deviation from the traditional corn casseroles and beef stews I grew up with.
A Nod to the Masters
The idea of combining something citrusy with a hearty pasta draws inspiration from renowned Italian chefs like Giorgio Locatelli, known for his ability to transform simple dishes into something magical. This Lemon and Arugula Pasta certainly pays homage to that ethos.
It’s hard not to draw comparisons to another Italian classic, Aglio e Olio. Yet, what sets this dish apart is its welcoming burst of citrus and the slight peppery kick from the arugula, both of which nicely balance the richness of the glorious Parmigiano-Reggiano.
A Versatile Treat
Another reason why I love this Lemon and Arugula Pasta is for its versatility. It can be served as a stand-alone dish, or paired with a nice herb-roasted chicken for a greater variety of flavors.
In conclusion, this recipe is a testimony to the charm of minimalistic, comfortable cooking that is at the core of my Midwestern roots. The Lemon and Arugula Pasta is full of character and heart; a refreshing, tasteful blend that will both surprise and delight.
What You’ll Need
- 1 lb of spaghetti
- 2 large lemons
- 1/3 cup of olive oil
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/2 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 2 bunches of arugula (about 8 cups), stems removed
- 1 cup of halved cherry tomatoes.
- 2 cloves of garlic, minced
Method
Step One
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set aside, make sure to reserve some of the pasta water for later use.
Step Two
While the pasta is cooking, zest and juice the two lemons. In a bowl, combine the lemon juice, zest, minced garlic, olive oil, salt, and black pepper. Whisk well to combine.
Step Three
In a large bowl, mix together the cooked and drained pasta, lemon and olive oil mixture, and grated Parmigiano-Reggiano cheese. Toss well to combine.
Step Four
Add the arugula and halved cherry tomatoes to the pasta. If the pasta seems dry, you can add a little bit of the reserved pasta water. Stir everything together until the arugula starts to wilt from the heat of the pasta.
Step Five
Taste the pasta and adjust the seasoning, if necessary. You can add more salt, pepper or cheese to your liking. Serve the pasta warm with a sprinkle of extra cheese on top, if desired.
