Lemon Pasta with Arugula

lemon pasta 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.

lemon pasta 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.

lemon pasta

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.

Happy Spring!

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5.0 from 2 reviews
Lemon Pasta with Arugula
 
Author:
Ingredients
  • 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
Instructions
  1. Bring a large pot of salted water to a boil, add the pasta and cooke al'dente.
  2. 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.
  3. Add the heavy cream letting it simmer a bit.
  4. Add the juice and half of the zest, simmer until it reduces a bit.
  5. Scoop the pasta right into the skillet, reserving some pasta water.
  6. Toss in the Parmesan and the arugula, tossing and coating, adding some of the pasta water to loosen the sauce.
  7. Place into a serving dish, adding grated black pepper, the rest of the zest and additional shards of parmesan for garnish.
  8. Enjoy!

 

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Prosciutto Wrapped Cod with Green Beans and Tomato

prosciutto wrapped cod Today I’m giving you a meal that can be put together in no time at all, perfect for mid week or when your days are rushed. It’s prosciutto wrapped cod and it’s cooked on a bed of tender green beans and roasted tomatoes. It’s a one pan wonder and no formal recipe is required.

It’s super easy to make and very healthy, a win win for you and your family!

prosciutto wrapped cod Look for a nice piece of fresh wild caught cod one that has some thickness to it and easy to cut into good size portions.

In a little bowl add some olive oil, one clove of garlic grated on a microplane and lemon zest. Salt and pepper the fish then brush each portion with the olive oil mixture.

Next you’re going to wrap a piece or two of prosciutto all around each fish portion leaving the ends unwrapped.

prosciutto wrapped cod

Take a baking dish and add blanched green beans on the bottom along with a handful of cherry tomatoes, lemon zest, salt, pepper then drench them with olive oil and place the wrapped cod on top.

Bake at 400 degrees for about ten to twelve minutes or until fish is white and firm.

Enjoy!

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Tilapia Piccata

A couple of years ago I ordered this in a restaurant and instantly loved it, and ever since then I’ve been making it at home. I still love the classic chicken piccata, but piccata done with fish is high on my list of favorites! Not only does it taste delicious with that tangy lemon butter sauce, you can have it on your table in 20 minutes!! Great for midweek, and just as good for a special dinner party.

In a saute pan heat some butter and olive oil. Dredge your fish in some flour seasoned with salt and pepper. Nicely brown both sides of your fish, I prefer tilapia in this, I think it holds up really well and I like the “non fishy” taste.

Gently remove your fish, deglaze your pan with some white wine scraping up the brown bits. Squeeze a half of a juicy lemon in, more if you like, a nice splash of chicken stock, a couple tablespoons of capers, and a little more butter. After it reduces a while, put your fish back in along with some sliced lemons and fresh parsley. Cook a couple minutes more just till the fish is done, and the all the flavors blend together.

A couple of months ago I bought this hand held julienne peeler and put it in my kitchen drawer and forgot about it. I just saw it the other day when I was making this fish and decided to give it a try, much to my surprise I love it, my new favorite toy!! So easy to use, and the blade is nice and sharp, does the same thing as a mandoline would do, and it’s very inexpensive! I would highly recommend it to anyone. The one I have is an Oxo Good Grips.


I quickly sauteed the carrots and zucchini in olive oil and garlic, it literally took seconds till they wilted slightly and then they were done. A great side dish to go along with the fish!!
Can’t wait to try my new little gadget on potatoes next!
Buon Appetito!!

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