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Under 30 Minutes

Lemony Pasta with Wilted Arugula

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

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Lemony Pasta with Wilted Arugula

Source: Everyday Food, June 2010


  • 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)


  1. 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.


Reviews (4)

  • 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.

  • 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.

  • 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.

  • 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!

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