This arugula pasta with lemon and Parmesan has a silky, light sauce seasoned with peppery arugula and lemony fresh undertones. The panko topping adds a crunchy, nutty layer to this easy vegetarian dinner.
Cook pasta in a Dutch oven or other large pot according to package directions. Drain, reserving 1 cup cooking water; rinse the pasta in warm water. Set aside.
Wipe the pot dry; add 1 tablespoon oil and heat over medium-high heat. Add panko and cook, stirring often, until golden brown and crispy, about 2 minutes. Transfer to a small bowl and let cool slightly, about 10 minutes. Add parsley, 2 tablespoons Parmesan and 1 teaspoon lemon zest and stir until combined. Set aside.
Add the remaining 1 tablespoon oil to the pot and heat over medium heat. Add garlic and cook, stirring often, until aromatic and beginning to turn golden brown, 2 to 3 minutes. Add lemon juice and the reserved 1 cup cooking water; increase heat to medium-high and bring the mixture to a boil. Cook, undisturbed, until slightly reduced, 2 to 3 minutes. Using a slotted spoon, remove and discard the garlic. Add butter, salt, pepper and the remaining 5 tablespoons Parmesan and 1/2 teaspoon lemon zest ; cook, stirring, until the butter melts and the mixture becomes slightly thickened, about 1 minute. Add the pasta and toss until it is warmed through, about 1 minute. Add arugula and toss until just wilted. Top with the toasted panko mixture.
Grate Parmesan with a microplane grater or using the smallest holes of a box grater.
Serving size: 1 3/4 cups
Per Serving: 423 calories; fat 20g; cholesterol 30mg; sodium 471mg; carbohydrates 52g; dietary fiber 7g; protein 13g; sugars 3g; niacn equivalents 6mg; saturated fat 8g; vitamin a iu 934IU; potassium 361mg.