Healthy Lifestyle Diets Healthy Vegetarian Recipes Healthy Vegetarian Dinner Recipes Healthy Vegetarian Pasta Recipes Arugula Pasta with Lemon & Parmesan 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. By Karen Rankin Karen Rankin Website Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen. EatingWell's Editorial Guidelines Published on January 10, 2022 Print Share Share Tweet Pin Email Photo: Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke Active Time: 20 mins Total Time: 35 mins Servings: 4 Nutrition Profile: Egg Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 8 ounces whole-wheat or brown rice spaghetti 2 tablespoons extra-virgin olive oil, divided ½ cup whole-wheat panko breadcrumbs 2 tablespoons chopped fresh flat-leaf parsley ¾ ounce Parmesan cheese, grated (about 7 tablespoons; see Tip), divided 1 ½ teaspoons grated lemon zest, divided 4 large cloves garlic, peeled and smashed 2 tablespoons lemon juice 3 tablespoons unsalted butter ½ teaspoon salt ½ teaspoon ground pepper 3 cups arugula Directions 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. Tip: Grate Parmesan with a microplane grater or using the smallest holes of a box grater. Print Nutrition Facts (per serving) 423 Calories 20g Fat 52g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 423 % Daily Value * Total Carbohydrate 52g 19% Dietary Fiber 7g 25% Total Sugars 3g Protein 13g 26% Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 30mg 10% Vitamin A 934IU 19% Sodium 471mg 20% Potassium 361mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved