Quick Lemon Arugula Pasta (Print)
Zesty pasta with peppery arugula, fresh vegetables, and bright lemon in 20 minutes.
# What You Need:
→ Pasta
01 - 9 oz short pasta (penne, fusilli, or farfalle)
→ Greens & Vegetables
02 - 3 cups fresh arugula
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, thinly sliced
→ Dressing
06 - Zest and juice of 1 large lemon
07 - 3 tbsp extra virgin olive oil
08 - 1 garlic clove, minced
09 - 1 tsp honey or agave syrup
10 - Salt and freshly ground black pepper to taste
→ Toppings
11 - 1/2 cup crumbled feta cheese (optional)
12 - 2 tbsp toasted pine nuts or slivered almonds (optional)
# How to Make:
01 - Cook pasta in large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking.
02 - In large serving bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, salt, and pepper until emulsified.
03 - Add cooked pasta, arugula, cherry tomatoes, cucumber, and red onion to bowl. Toss gently until evenly coated with dressing.
04 - Top with crumbled feta and toasted pine nuts if desired. Serve immediately or refrigerate up to 2 hours before serving.
# Expert Advice:
01 -
- The peppery arugula cuts through bright lemon in a way that wakes up your entire mouth
- It comes together faster than you can boil water and set the table
02 -
- Rinse the pasta under cold water or it will keep cooking and turn mushy
- The salad needs that hit of salt and pepper, do not be shy with seasoning
03 -
- Toasting the pine nuts in a dry pan for 2 minutes makes a huge difference
- Use a vegetable peeler to shave the red onion paper thin