Lemon Arugula Pasta
Ingredients
1 pound gemelli pasta substitute penne, rigatoni, etc.
4 cloves garlic, sliced
8 ounces baby arugula
2 tablespoons fresh lemon juice or 1 lemon worth
1 tablespoon lemon zest or 1 lemon worth
1/2 cup Parmigiano Reggiano grated, plus extra for shaving
1/2 teaspoon crushed red hot pepper flakes
1 teaspoon kosher salt plus more to taste
1/4 cup extra virgin olive oil plus more for finishing
1 cup of reserved pasta water might not need all of it
Instructions
Bring a large pot of salted (2 tablespoons kosher salt) water to a boil. Cook pasta to al dente. Reserve the pasta water.
While waiting for the pasta to cook, heat a large pan over medium-low heat. Wait 2 minutes for the pan to warm up, then coat the pan with the extra virgin olive oil. Sauté the garlic for 1-2 minutes, then add the red pepper flakes. Cook for 30 seconds longer.
When the pasta is almost done cooking, add a ladle of pasta water to the pan and turn the heat to medium.
Add the al dente pasta and the arugula to the pan and toss to coat. Season with a bit of salt and cook for 1 minute. Turn the heat off and set the pan aside.
Add the lemon juice, lemon zest, and grated cheese. Toss to emulsify. If the pasta is too dry, add a bit more pasta water and toss once more.
Taste test and make final adjustments to salt. Serve in bowls with a drizzle of extra virgin olive oil and shaved Parmigiano Reggiano cheese. Use a vegetable peeler to easily shave the cheese. Enjoy!
Notes
Arugula shrinks substantially after wilting. 8 ounces is a lot, but use more if you like.
To add extra texture, leave some of the arugula uncooked, and serve in individual bowls upon plating.
A vegetable peeler makes long shavings of Parmigiano Reggiano with ease.
Leftovers can be stored in the fridge for up to 3 days and can be reheated in the microwave.
Thank you to Sip & Feast for this delicious dish