Now that winter is behind us it’s time for something light, bright and citrusy and this lemon pasta is just the thing. It’s slightly creamy, lemon zesty with flavors of garlic, parmesan and arugula tossed in.
This recipe is insanely simple yet it doesn’t skimp on any flavor, it’s a fresh, healthy pasta dish that you can get ready in no time at all.
This lemon pasta represents everything that spring is about, zesty and bright! The peppery arugula lends a nice balance to the dish, but if arugula is not your thing feel free to replace it with fresh spinach or even torn basil leaves, either one will marry well with all the other flavors.
This can be a stand alone lunch or dinner with a salad on the side to complete your meal, or you might want to serve it as a side dish because it tastes incredible alongside grilled fish, shrimp or chicken, perfect for your summer entertaining and a favorite of mine.
Recipes don’t have to be complicated to make delicious and healthy food for your family, It’s amazing what you can create with just a few quality ingredients, simple is best.
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- ½ lb. of spaghetti
- ½ cup, fresh lemon juice
- 2 tablespoons, lemon zest
- ½ cup, heavy cream
- 1 cup of freshly grated Parmigiano Reggiano
- 1 handful of baby arugula
- 1 large garlic clove, crushed
- 2 tablespoons butter
- olive oil
- fresh ground pepper
- Bring a large pot of salted water to a boil, add the pasta and cooke al'dente.
- Drizzle the bottom of a skillet with olive oil, add the butter and when it melts throw in the garlic, don't let it burn or get dark.
- Add the heavy cream letting it simmer a bit.
- Add the juice and half of the zest, simmer until it reduces a bit.
- Scoop the pasta right into the skillet, reserving some pasta water.
- Toss in the Parmesan and the arugula, tossing and coating, adding some of the pasta water to loosen the sauce.
- Place into a serving dish, adding grated black pepper, the rest of the zest and additional shards of parmesan for garnish.