Lemon Pasta with Arugula
- 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.
- Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/04/lemon-pasta-arugula.html
3.4.3177