Description
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!
Ingredients
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- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes (Use less if you don’t want it spicy)
- 2 tablespoons pine nuts (optional)
- 2 tablespoons lemon juice
- Salt and pepper
- 1 pound of pasta
- 3 cups baby arugula, lightly packed
- Zest from one lemon
- 1/2 cup (2oz) grated Parmesan cheese
Instructions
- Bring 4 quarts of water to a boil in a large pot.
- Heat oil, garlic, and pepper flakes in a large nonstick skillet over medium-low heat until garlic is just golden, about 3 minutes. Add the pine nuts and continue to cook for one minute.
- Remove from heat and stir in lemon juice; cover and keep warm.
- Add one teaspoon of salt and the pasta to boiling water and cook until al dente.
- Reserve 1/2 cup cooking water, drain pasta, and return to pot.
- Add warm oil mixture, arugula, lemon zest, cheese, and reserved cooking water and toss until greens are just wilted.