Lemon Pasta with Arugula

Lemon Pasta with Arugula

This is one of my favorite summertime dishes! Despite the pasta and cream, with the herbs, veggies, and lemon, this tastes surprising light. This dish is very seriously delicious! I adapted this from a recipe by Ina Garten.

Lemon Pasta with Arugula 

  • ~1/2 T olive oil
  • 1 large garlic clove, minced
  • 1 c heavy cream
  • 1 T unsalted butter
  • 1 lemon
  • 1 t kosher salt and freshly ground black pepper
  • 3 c small broccoli florets
  • 8 oz dried ziti, rotini, bowties, or whatever
  • 1 c loosely packed baby arugula, chopped
  • 1/4 c freshly grated Parmesan
  • 1/2 pint grape or cherry tomatoes, halved (in the pic above, the grocery store that day just happened to have baby San Marzano tomatoes!!)

Heat the oil in a med-high saucepan over medium heat. Add the garlic, and cook for ~30 seconds or until very lightly browned. Add the cream, the zest from the lemon, the juice of 1/2 the lemon, 1 t salt, and some pepper all at once. Bring to a slight simmer, turn the heat to medium, and simmer ~10 min until it just starts to thicken. Add the cheese and remove from the heat.

Bring a large pot of salted water to a boil, add the pasta, and cook to al dente (10-11 min depending). During the last two minutes, add the broccoli to the pasta to cook as well. Drain the pasta and broccoli and put in a large bowl. Add to the cream mixture. Toss to mix. Add the arugula and tomatoes. Toss well, season to taste, and serve warm.


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