Lemon Arugula Pasta
This is my first official garden to table recipe (if you can consider a "garden," a pot on my concrete driveway and a "table" the tv tray that Mr. Hungry and I ate this on while we watched Lost). Well, whatever you consider it I am very proud of the arugula in this dish. I grew it from seed and I still consider it a complete miracle. If you have been following me for awhile, you might have caught this disaster, but the only slightly green thumb thing I have ever done is to keep a few basil and parsley plants alive for a couple of weeks.
I wanted to try my hand at really growing something and arugula fit the bill perfectly. You see, I often use a sprinkle of arugula on pizza or in a pasta, but you have to buy a huge tub for about five bucks and the rest goes to waste. So I thought it was a perfect thing to try and grow.
This was such a great and refreshing summer pasta... now all I have to do is wait a month or two for more arugula. This whole growing what you eat thing is exhausting.... but delicious.
From my little kitchen to yours... Enjoy.
Lemon Arugula Pasta
1 pound spaghetti, dry
1/2 cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup baby arugula
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 cup shredded parmesan cheese, plus more for serving
Sea salt and pepper
Step by Step
Cook spaghetti in a large pot of salted boiling water. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, 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, parsley and basil. Use tongs to gently toss the pasta and sauce together. Top with extra parmesan cheese and salt and pepper to taste. Serve hot.