Arugula Pasta

This simple arugula pasta recipe comes together with just a few basic pantry ingredients. I love that it’s ready in 15 minutes and it’s a great way to use up some leftover greens!

I love this pasta recipe because it’s so simple, but it’s a delicious combination of flavors. It’s similar to this rapini pasta recipe, but you’re probably more likely to have arugula in your fridge. There’s something magical about the combo of lemon, olive oil, and Parmesan. It creates a light, silky sauce without needing cream or butter. The arugula wilts just enough to blend into the pasta while still keeping that signature peppery bite. If you have leftover arugula, try this warm arugula salad!

Ingredients & Substitutions

• Olive oil: This is the base of the sauce, so use one you like the flavor of. I really like California Olive Ranch and O Olive Oil.
• Garlic: Fresh garlic is key here. It infuses the oil, making the whole dish flavorful.
• Red pepper flakes: These add a little heat. Use less (or skip) if you’re spice-sensitive.
• Pine nuts: They add a nice little crunch and make the dish feel a bit fancy. You can swap with chopped walnuts or slivered almonds if needed.
• Lemon juice + lemon zest: The juice brightens everything, and the zest adds big lemon flavor without extra acidity. Don’t skip the zest!
• Pasta: Any shape works, but I love this radiatori shape. This pasta is actually lupini bean pasta by Brami. But any kind of whole wheat pasta is a great way to add protein and fiber to the dish.
• Baby arugula: This wilts beautifully into the hot pasta. If you don’t have arugula, try baby spinach, but just know you’ll lose that peppery flavor.
• Parmesan cheese: Freshly grated melts best and helps create a silky sauce with the pasta water.

Tips and Variations

• If you plan to reheat leftovers, I recommend saving a little extra pasta water. You can add a splash when reheating so it doesn’t dry out. The pasta water contains starch, so it helps to add moisture while creating a silky sauce.
• This recipe is also delicious with a dollop of ricotta or pesto on top.
• I used Brami’s lupini bean pasta, which has extra protein and fiber. But I also love Barilla’s protein plus pasta. You can use whatever kind you like.

How to Store and Reheat Leftovers

Store leftover pasta in an airtight container in the fridge for up to 3–4 days. The arugula will soften more over time, but the flavor stays delicious.

To reheat, on the stovetop, place the pasta in a skillet over medium-low heat with a splash of water or broth and stir gently until warmed through. Finish with a drizzle of olive oil, extra Parmesan, or a squeeze of lemon juice to refresh the flavors.

If using the microwave, add a little pasta water or olive oil, cover loosely, and heat in short intervals, stirring in between to prevent it from drying out. A handful of fresh arugula or a bit of lemon zest stirred in at the end can bring it right back to life.

What to Serve with Arugula Pasta

This arugula pasta pairs well with breadsticks or a simple kale salad. If you want to pair it with extra veggies, I like adding these air fryer green beans on the side.

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