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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews (6)

82 Ratings
  • 5 star values: 13
  • 4 star values: 16
  • 3 star values: 33
  • 2 star values: 17
  • 1 star values: 3
Rating: 5 stars
07/11/2016
I also added fresh basil! Gave it really good flavor!
Rating: 5 stars
07/11/2016
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!
Rating: Unrated
09/30/2014
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.
Advertisement
Rating: 3 stars
03/29/2012
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.
Rating: Unrated
06/07/2011
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.
Rating: Unrated
08/15/2010
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!
Advertisement