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Lemony Pasta with Wilted Arugula

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Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.

Source: Everyday Food, June 2010
Total Time Prep Servings

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82
  • alexaandtroy
    11 JUL, 2016
    I also added fresh basil! Gave it really good flavor!
    Reply
  • alexaandtroy
    11 JUL, 2016
    My husband and I thought this was fantastic! I made the full pound bag of pasta, added extra lemons and used asiago and pecorino on top. Delicious!
    Reply
  • lindykins
    30 SEP, 2014
    Quick. easy to prepare. Added slow pan fried mushrooms. My wife and i felt it was an excellent dinner that took very little time to prepare.
    Reply
  • sweethearttx
    29 MAR, 2012
    It was pretty pungent, although fairly tasty I thought. I did decrease the lemon. My boyfriend did not like this dish at all, he actually had to wash his mouth out! (oops) I think the combination of lemon, arugula and pecorino was too much for him. Giada de Laurentis has a similar recipe that uses just butter, pecorino, and pepper along with the arugula. I like that one a bit better.
    Reply
  • cattfamily
    7 JUN, 2011
    The lemon and the arugula were just too strong. Maybe I didn't get my portions right. Ended up tossing in some leftover pesto to finish my plate.
    Reply
  • ryepye
    15 AUG, 2010
    This pasta got rave reviews from my family that was not looking forward to eating this new green leafy vegetable. My son was actually pushing the pasta to the side and going for the arugula. :-) It's so quick and easy too!
    Reply

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