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.
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