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.

Arugula Pasta with Lemon & Parmesan
Photo: Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke
Active Time:
20 mins
Total Time:
35 mins
Nutrition Profile:


  • 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


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

423 Calories
20g Fat
52g Carbs
13g Protein
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.

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