1/2 cup freshly squeezed lemon juice (about 3 lemons)
1 TBSP lemon zest
5 ounces baby arugula
1/2 cup freshly grated Parmesan cheese
salt & freshly ground black pepper
DIRECTIONS
Cook your pasta about 1 minute shy of package directions. Drain the pasta reserving 1/2 cup of the pasta water, set aside.
Melt the butter in a large saute pan over medium heat then add the heavy cream, lemon juice, and lemon zest. Simmer for about 3 minutes, stirring often.
Add the arugula to the pan and stir until arugula wilts, about 2 minutes. Add the cooked pasta and Parmesan to the pan and toss to coat. Stir in the reserved pasta water a little at a time until you reach a desired consistency.
Take off the heat and season with salt and freshly ground pepper or to taste.
17 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE