Arugula Pasta
© Rolling Harvest in partnership with Carversville Farm Foundation
Ingredients
- 6 cups arugula loosely packed fresh arugula
- ¾ lb pasta uncooked, preferably whole wheat
- 3 tbsp olive or vegetable oil
- 1 large onion or 2 medium onions, chopped; or 4 green onions or scallions, sliced thin crosswise, including greens
- 2 cloves fresh garlic finely chopped, or ½ tsp garlic powder
- Zest and juice of 1 fresh lemon
- ¼ tsp kosher salt
- Ground black pepper to taste
- Red pepper flakes to taste
- ½ cup grated Parmesan cheese
Instructions
- Wash the arugula by placing in a large bowl of cold water; swish gently to remove any dirt. Pull the arugula out of the water, shake gently, and dry the leaves in a colander or salad spinner. Trim any thick stems. Set aside.
- Cook pasta in a large pot of boiling water, until it is cooked but still a bit firm to the bite (al dente). Drain pasta, reserving 1 cup of the water from the pot.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring often, until softened, about 4-5 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the lemon zest and juice, salt, black pepper and red pepper flakes.
- Add the pasta and ½ cup pasta cooking water to the skillet and cook, tossing gently, for 2-3 minutes until the sauce coats the pasta. Add more pasta cooking water if needed.
- Add the arugula and the Parmesan cheese, toss to wilt the arugula, and serve.
Notes
- Arugula is a popular spicy-peppery salad green..
- It is related to broccoli and cabbage.
- It is often mixed with milder lettuces in a salad, and is usually one of the lettuces in spring mix.
- Arugula is very low in calories and fat-free.
- It is a good source of vitamins, minerals and fiber.
- Store for up to a week in a sealed plastic bag or airtight container in the refrigerator.
- Wash just before using.
- This recipe shows how delicious it can be on its own.
Nutrition Facts
Arugula Pasta
Amount per Serving
Calories
324
% Daily Value*
Fat
10
g
13
%
Saturated Fat
3
g
15
%
Sodium
234
mg
10
%
Potassium
247
mg
5
%
Carbohydrates
46
g
15
%
Fiber
3
g
11
%
Sugar
3
g
Protein
11
g
22
%
Vitamin A
547
µg
61
%
Vitamin C
5
mg
6
%
Calcium
142
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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