Your favorite pasta is tossed with lemon juice and zest as well as arugula and olive oil and then topped with a shower of shredded Parmesan cheese. This Lemon Arugula Pasta is the answer to getting dinner on the table quickly with minimal effort and without heating up your kitchen.
Last week I turned the air off to enjoy the un-Summer like temperatures that had blown into Cleveland. Nightly lows that hit the high 40s and daily highs that barely reached 70 degrees. It was heavenly! Although this is where I also admit I then flew to Sacramento for a couple of days to enjoy highs of 100+. ACK!
The last thing I want to do when the weather warms up is to heat up my kitchen making dinner. To be honest, I don’t particularly care to spend much time in the kitchen when I’d rather be in the backyard playing with my children or tackling some type of yard work. Which by the way, does anyone know the secret to keeping weeds out of my flower beds?
This Lemon Arugula Pasta is the answer to getting dinner on the table quickly with minimal effort and without heating up your kitchen. Win, win, win! Better yet, I typically have all of the ingredients on hand in my fridge and pantry.
Your favorite pasta – I’m a sucker for rigatoni! – is tossed with lemon juice and zest as well as arugula and olive oil and then topped with a shower of shredded Parmesan cheese. Have extra greens from this week’s CSA box? They’d make a great substitute!
- 16 ounces pasta
- 5 ounces arugula, washed and drained
- 1 lemon, zest and juice
- 2 tablespoons extra virgin olive oil
- 1 cup grated Parmesan cheese
- Cook pasta according to package directions.
- In large bowl, combine arugula, lemon zest and juice and olive oil.
- Drain pasta and immediately toss with arugula mixture.
- Season to taste with salt and pepper and garnish with Parmesan cheese.
This easy recipe is sure to please! My six year old absolutely loves it and eagerly asks for a second helping whenever this recipe lands on our weekly meal plan.
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