When it comes to quick and easy weeknight dinners, pasta is the go-to choice for many home cooks. Garlic and lemon pasta with arugula is one such dish that checks all the boxes: it's simple to make, incredibly flavorful, and packed with fresh, healthy ingredients. The combination of garlic and lemon creates a bright and zesty sauce, while the arugula adds a peppery bite and a touch of bitterness that balances out the richness of the other ingredients. Topped with a sprinkle of Parmesan cheese, this pasta dish is a true crowd-pleaser that's perfect for a casual dinner or a special occasion.
Here are our top 10 tried and tested recipes!
GARLIC AND LEMON PASTA WITH ARUGULA MICROGREENS
Pasta dish with a great garlic-lemon flavor and Florida MicroGreens' Arugula!
Provided by Rachel
Categories Main Course
Number Of Ingredients 13
Steps:
- Cook spaghetti in a large pot of salted boiling water until al dente. Or prepare your zucchini noodles.
- Meanwhile, in small saucepan, heat oil and butter over medium-low heat.
- Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high.
- Bring to a gentle simmer, reduce heat and simmer 3 minutes.
- Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley.
- Use tongs to gently toss the pasta and sauce together.
- Transfer pasta to heated serving bowl.
- Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.
LEMON PASTA WITH ARUGULA {PASTA AL LIMONE}
Inspired by pasta al limone, this lemon pasta brings arugula to the mix for an easy and brightly flavored 30-minute dinner.
Provided by Dana Sandonato
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package's instructions.
- While the pasta boils, choose a large bowl for serving. You'll be using this bowl to toss the pasta as well. Take the halves of your lightly smashed garlic and rub the garlic over the bottom and sides of the plate to coat it with flavor. Once the bowl is nicely coated with garlicky goodness, discard the garlic.
- Add the freshly squeezed lemon juice; gradually drizzle the extra virgin olive oil into the lemon juice with a slow and steady stream while whisking. Continue to whisk until the the oil and juice have emulsified. Whisk in a pinch of salt and half of the lemon zest.
- Drain the pasta when it's done and set aside. Add the cheese to the serving bowl with the oil and lemon, crack a generous amount of black pepper over the cheese, and place the hot noodles over the cheese. Carefully but thoroughly toss the pasta around the cheese and sauce with tongs until evenly coated. Add the arugula, and give the pasta one more toss.
- Grate some extra cheese over the pasta before serving, as well as the remainder of the lemon zest, and some more cracked black pepper. Serve immediately.
LEMON FUSILLI WITH ARUGULA
Steps:
- Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
- Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
LEMON PASTA WITH ARUGULA
Provided by Marie
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil, add the pasta and cooke al'dente.
- Drizzle the bottom of a skillet with olive oil, add the butter and when it melts throw in the garlic, don't let it burn or get dark.
- Add the heavy cream letting it simmer a bit.
- Add the juice and half of the zest, simmer until it reduces a bit.
- Scoop the pasta right into the skillet, reserving some pasta water.
- Toss in the Parmesan and the arugula, tossing and coating, adding some of the pasta water to loosen the sauce.
- Place into a serving dish, adding grated black pepper, the rest of the zest and additional shards of parmesan for garnish.
- Enjoy!
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
LEMONY PASTA WITH WILTED ARUGULA
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.
Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g
LEMONY PASTA WITH CAULIFLOWER, CHICKPEAS, AND ARUGULA
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Provided by Anna Stockwell
Categories Quick and Healthy Healthy Pasta Vegetarian Chickpea Arugula Capers Cauliflower Lemon Juice Quick & Easy Dinner Winter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 4 Tbsp. oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate; set aside. Reserve oil in skillet.
- Cook cauliflower in same skillet over medium-high heat, stirring frequently, until beginning to brown, about 3 minutes. Reduce heat to low and add garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cover and cook until cauliflower begins to soften, about 4 minutes. Uncover and increase heat to high. Add chickpeas, 2 Tbsp. butter, and remaining 2 Tbsp. oil and continue to cook, stirring occasionally, until cauliflower and chickpeas are lightly browned, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Remove skillet from heat and add lemon juice, 1/2 cup pasta cooking liquid, and remaining 2 Tbsp. butter. Add pasta, tossing and adding more pasta cooking liquid as needed, until coated.
- Divide arugula and pasta among bowls, stirring to combine. Top with reserved crispy capers.
LEMON GARLIC PASTA
Make and share this Lemon Garlic Pasta recipe from Food.com.
Provided by Denise in NH
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, cook garlic in olive oil until golden.
- Add lemon juice, bouillon and pepper.
- Cook and stir until bouillon dissolves.
- In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.
Nutrition Facts : Calories 368.6, Fat 16.4, SaturatedFat 3.1, Cholesterol 5.6, Sodium 339.7, Carbohydrate 45, Fiber 2, Sugar 2.1, Protein 10.3
PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA
For this pasta, garlic is roasted in the oven to bring out its sweetness, then sautéed with bold flavors: salty pancetta, fiery chile flakes and a squeeze of lemon. Chopped peppery arugula and a pound of penne round out the dish. It takes 40 minutes to an hour to roast the garlic, but you can do it a day in advance, and it is worth it for the final, honeyed results.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
- Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
- Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
- Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.
Nutrition Facts : @context http, Calories 778, UnsaturatedFat 15 grams, Carbohydrate 112 grams, Fat 25 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 8 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
ANGEL HAIR PASTA WITH LEMON AND GARLIC
Make and share this Angel Hair Pasta With Lemon and Garlic recipe from Food.com.
Provided by lazyme
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat and maintain at a boil.
- Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown.
- Remove the saute pan from the heat and pour in the wine.
- Return it to the heat.
- Cook for another 1 to 2 minutes, until the wine has been reduced by 1/2.
- Stir in the lemon juice and tomato.
- Remove the pan from the heat.
- Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute.
- Drain the pasta and put it into a warm serving bowl.
- Add the basil, parmesan, and black pepper, along with the tomato mixture.
- Toss and serve immediately.
Tips:
- Use High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use the best quality garlic, lemons, pasta, and arugula you can find.
- Cook the Pasta Perfectly: Al dente is the ideal texture for pasta in this dish. Cook the pasta according to the package instructions, or until it is just tender but still has a slight bite to it.
- Use Fresh Lemon Juice: Fresh lemon juice is essential for this recipe. Bottled lemon juice will not provide the same bright, citrusy flavor.
- Grate the Parmesan Cheese: Freshly grated Parmesan cheese will melt better and provide a more intense flavor than pre-shredded cheese.
- Add the Arugula at the End: Arugula is a delicate green that will wilt quickly. Add it to the pasta just before serving to maintain its鮮豔 green color and peppery flavor.
Conclusion:
This garlic and lemon pasta with arugula is a simple but flavorful dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover chicken or shrimp. The bright citrus flavor of the lemons pairs perfectly with the savory garlic and arugula, and the Parmesan cheese adds a touch of richness and creaminess. This dish is sure to please everyone at your table.
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