Lemon Pasta with Arugula

April 18, 2017 by 3 Comments

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
 
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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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3 Comments Filed Under: Pasta Tagged: , ,

Pear Salad with Arugula, Prosciutto and Gorgonzola

June 13, 2016 by 8 Comments

pear salad To me summer is all about the salads, and do I have a good one to share with you today! It’s a combination of salty prosciutto, peppery arugula, creamy gorgonzola and sliced sweet pears, need I say more?

Abate pears The other day I discovered a new variety of pears called Abate ,( pronounced ah-BAH-tay) they have a unique shape, more oblong, taller and slimmer than the typical pears we’re use to. They originated in Italy and are said to be among the best in the world. I need to go back and get more before they disappear because I absolutely loved them.

They were perfect for this salad, not only were they sweet and juicy but they kept a nice firm shape when sliced. Of course any variety of pear will do for this salad, just make sure it’s not too overly ripe.

If you happen to come across some Abate pears, please give them a try!

pear salad I love salads that I can make or bring to a party, ones that I can arrange on a large platter with a pretty presentation, and this is one of them.

pear salad It looks pretty and it tastes even better, the flavor combination is out of this world good!

There’s no real recipe, just spread some arugula all over a platter, slice up some pears that have been cut in half lengthwise, cored and sliced. Arrange the pears all around, tuck in slices of prosciutto then crumble gorgonzola all over the top along with some toasted walnuts, that’s it!

Dress it right before serving, I used white balsamic and olive oil, a fifty fifty mix, just whisk it up add some salt and pepper and drizzle over the top, so delicious!

pear saladpear and prosciutto rolls

I call the above picture an Italian summer roll, something I saw Rachael Ray do but she didn’t add the gorgonzola. So using all the same flavors that were in the salad I made a roll out of it, here’s how:

Lay out a slice of proscuitto, add a small handful of arugula, one pear slice and a small chunk of gorgonzola then just roll it up, everything will stay together perfectly and it’s so easy to pick up and eat!

Either one of these would be great for Father’s Day this weekend, graduations or any of your upcoming summertime parties.

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8 Comments Filed Under: Appetizers, Fruit, Party Foods, Salads Tagged: , , ,

Eggplant Salad/ Sandwich

July 8, 2010 by 32 Comments
eggplant salad
One of my favorite salads of all time is this layered eggplant salad. The original combination comes from a popular restaurant here in Chicago called Rosebud. The first time I tasted this I was hooked!
On the menu it’s described as an eggplant salad, but it could also pass as an eggplant sandwich.
eggplant salad ingredients
It’s typically served three layers deep with crispy breaded eggplant, sliced tomatoes, fresh mozzarella and arugula tossed with olive oil and a touch of balsamic glaze.
Breaded eggplant and frying it might scare off a few people, but honestly you need that crunch in between the layers, plus it’s only three pieces of eggplant anyway.  I pan fry mine and control the amount of oil I use, but today there’s air fryers and you can even manage to get a crisp oven bake, I’m sure that would work as well.
The main thing you want to accomplish is to end up with a crispy, crunchy eggplant slice.
rosebud salad
You can go two or three layers high, whatever you prefer, and don’t be afraid to stuff those layers high!

I sliced my eggplant lengthwise, dipped each piece in beaten egg then coated each slice with dry breadcrumbs, you can also use panko crumbs and if you want to go low carb you can bread the eggplant with nut crumbs, I’ve done it and it’s delicious!

I used a non stick pan drizzled with olive oil to cook the eggplant in and when you get both sides crispy, place on a wire rack so not to get soggy.

Then it’s all about the layering, start with a slice of eggplant, then layer with fresh mozzarella, next the tomato, then pile high the arugula which should be tossed in a combo of olive oil and a couple of drops of balsamic glaze beforehand.

Repeat layers ending with eggplant on top. Secure with a pick if you like for more stability.

You’re going to love this!

NOTE;

THE LAST PHOTO WAS TAKEN BACK IN 2010, IT IS NOW 2021, I FIGURED I NEEDED A LITTLE UPDATING DONE HERE. THE PHOTOS MIGHT HAVE CHANGED BUT THE FLAVORS AND COMBINATIONS HAVE NOT.

 

ENJOY!

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32 Comments Filed Under: Salads, Sandwiches, Vegetables Tagged: , , , ,