Best 9 Spaghetti With Lime Arugula Rocket Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Spaghetti with lime arugula rocket is a vibrant and refreshing pasta dish that combines the bold flavors of lime and arugula with the nutty flavor of toasted pine nuts and the salty tang of Parmesan cheese. This dish is a great choice for a quick and easy weeknight meal or for a light and flavorful lunch.

Check out the recipes below so you can choose the best recipe for yourself!

DONNA'S SPAGHETTI WITH LIME AND ARUGULA



Donna's Spaghetti with Lime and Arugula image

This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

Coarse salt
1 pound (dry) spaghetti
2 tablespoons extra-virgin olive oil, preferably a fruity variety
1 tablespoon shredded lime rind
2 medium cloves garlic, finely chopped
1 red mild chile pepper, seeded and finely chopped
2 tablespoons salt-packed capers, rinsed
8 thin slices prosciutto, cut crosswise into 1/2-inch pieces
5 ounces arugula, shredded
3 tablespoons freshly squeezed lime juice
5 ounces soft marinated feta cheese in oil
Freshly cracked pepper

Steps:

  • Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
  • While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
  • Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.

WILD ROCKET AND CHILLI SPAGHETTI



Wild Rocket and Chilli Spaghetti image

Provided by Jamie Oliver

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 pound 1-ounce (500 grams) dried spaghetti, the best you can get
Olive oil
1 clove garlic, peeled and finely sliced
1 dried red chilli, finely chopped
1 can anchovies
2 handfuls wild rocket (arugula), plus an extra handful to serve
1 lemon, zested and 1/2 lemon, zested
Sea salt and freshly ground black pepper
Parmesan, finely grated

Steps:

  • Cook the spaghetti in boiling salted water according to the packet instructions.
  • Prepare the sauce by gently heating a little olive oil then add the garlic, chilli, and anchovies. Add the wild rocket, toss and add the lemon zest. Remove from the heat and add the lemon juice.
  • Drain the spaghetti then toss it with the sauce, taste and season if needed. Place on a plate and pile the extra handful of wild rocket on top with a good sprinkling of grated Parmesan.

WILD ROCKET AND CHILLI SPAGHETTI



Wild Rocket and Chilli Spaghetti image

Try to get wild rocket if you can - the extra flavour makes all the difference for this one.

Provided by Jamie Oliver

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 pound 1-ounce (500 grams) dried spaghetti, the best you can get
Olive oil
1 clove garlic, peeled and finely sliced
1 dried red chilli, finely chopped
1 can anchovies
2 handfuls wild rocket, plus an extra handful to serve
1 lemon, zested and 1/2 lemon, zested
Sea salt and freshly ground black pepper
Parmesan, finely grated

Steps:

  • Cook the spaghetti in boiling salted water according to the packet instructions. Prepare your sauce by gently heating a little olive oil then add the garlic, chilli, and anchovies. Add the wild rocket, toss and add the lemon zest. Remove from the heat and add the lemon juice.
  • Drain the spaghetti then toss it with the sauce, taste and season if needed. Place on a plate and pile the extra handful of wild rocket on top with a good sprinkling of grated Parmesan.

SPAGHETTI WITH SHRIMP AND ARUGULA



Spaghetti with Shrimp and Arugula image

Categories     Pasta     Quick & Easy     Shrimp     Arugula     White Wine     Summer     Gourmet

Yield Makes 2 Servings

Number Of Ingredients 9

8 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons chopped fresh flat-leafed parsley leaves
1 teaspoon freshly grated lemon zest
freshly ground black pepper
1/2 pound large shrimp (about 20), shelled and deveined
2 tablespoons dry white wine
2 cups chopped arugula (about 1 bunch)

Steps:

  • In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
  • In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
  • Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
  • In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.

PASTA WITH CHERRY TOMATOES AND ARUGULA



Pasta With Cherry Tomatoes and Arugula image

This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pint cherry tomatoes, halved if small, quartered if large
1 plump garlic clove, minced or put through a press (more to taste)
Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar (optional)
1 cup arugula leaves, coarsely chopped
1 tablespoon slivered or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille, farfalle, or orecchiette
1/4 cup freshly grated ricotta salata or Parmesan (more to taste)

Steps:

  • Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
  • Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

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

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

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

ARUGULA SALAD WITH LIME VINAIGRETTE



Arugula Salad With Lime Vinaigrette image

This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel. However, go ahead and pair this with any hearty main course and you'll enjoy a wonderfully balanced meal.

Provided by Sam Sifton

Categories     easy, lunch, quick, weekday, salads and dressings

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 7

Juice of 2 limes, roughly ΒΌ cup
2 cloves garlic, minced
2 tablespoons cilantro, finely chopped
1/3 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper
2 bunches arugula, washed and dried well

Steps:

  • In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
  • Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 1 gram

LEMONY PASTA WITH WILTED ARUGULA



Lemony Pasta with Wilted Arugula image

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

Coarse salt and ground pepper
3/4 pound short tubular pasta
3 ounces wild or baby arugula (3 cups)
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
3/4 cup grated pecorino cheese, plus more for serving (optional)

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

GIN ROCKET



Gin Rocket image

This spin on the gimlet uses shaved fennel and muddled arugula, which gives it an anise-and-pepper flavor that's ideal for serving with seafood or light pasta dishes.

Provided by Maggie Hoffman

Categories     Gin     Arugula     Fennel     Summer     Cocktail     Drink     Spring

Yield Makes 1 drink

Number Of Ingredients 6

1 fennel bulb with fronds
1/4 cup packed arugula leaves
3/4 ounce fresh lime juice
3/4 ounce 1:1 simple syrup (see note)
2 ounces gin
GARNISH: lime wheel, arugula leaf, or peppery flower (such as nasturtium; optional)

Steps:

  • Using a mandoline or vegetable peeler, thinly slice enough of the fennel bulb to yield 1/4 cup (about 1/2 small bulb). Add a pinch of the fennel fronds to a cocktail shaker along with sliced fennel and arugula leaves. Add lime juice and simple syrup and muddle until the fennel is bruised. Add gin and fill with ice. Shake vigorously until chilled, about 12 seconds. Double-strain into a chilled coupe glass and garnish with lime wheel, arugula leaf, or nasturtium if desired.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Look for ripe limes, peppery arugula, and tender spaghetti.
  • Don't overcook the spaghetti: Cook the spaghetti according to the package directions, but be careful not to overcook it. Overcooked spaghetti will be mushy and unpleasant to eat.
  • Reserve some pasta water: Before you drain the spaghetti, reserve about 1/2 cup of the pasta water. This water can be used to loosen the sauce and make it more flavorful.
  • Add the arugula at the end: Arugula is a delicate green that will wilt quickly. Adding it to the pasta at the end will help it to retain its bright color and flavor.
  • Serve immediately: This dish is best served immediately, while the spaghetti is still hot and the arugula is still crisp.

Conclusion:

This spaghetti with lime, arugula, and rocket is a light, refreshing, and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy pasta dish, give this one a try!

Related Topics