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.

EatingWell.com, January 2022

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Credit: Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke

Recipe Summary test

active:
20 mins
total:
35 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

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.

Nutrition Facts

1 3/4 cup
124 calories; protein 2.3g; carbohydrates 12.3g; dietary fiber 0.4g; sugars 0.6g; fat 9.2g; saturated fat 5.6g; cholesterol 22.9mg; sodium 73.2mg; other carbs 2g; mono fat 2.3g; poly fat 0.4g; trans fatty acid 0g; water 26.8g; ash 0.3g; vitamin a iu 784IU; vitamin a re 126.1RE; vitamin a carotenoid 54.7RE; vitamin a retinol 71.5RE; vitamin a carotene 326.9mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; vitamin b12 0mcg; vitamin c 9.6mg; vitamin e alpha equivalents 0.3mg; vitamin e iu 0.5IU; vitamin e mg 0.3mg; folate 18.8mcg; vitamin k 48.3mcg; pantothenic acid 0.1mg; calcium 38.7mg; copper 0mg; iron 0.4mg; magnesium 9.9mg; manganese 0.1mg; phosphorus 19.5mg; potassium 97.4mg; selenium 0.9mcg; zinc 0.2mg; 40 butyric 0.3g; 60 caprioc 0.2g; 80 caprylic 0.1g; 100 capric 0.2g; 120 lauric 0.2g; 140 myristic 0.9g; 160 palmitic 2.3g; 180 stearic 1g; 161 palmitol 0.2g; 181 oleic 2.2g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0.2g; 183 linolenic 0.2g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0.1g; omega 6 fatty acid 0.3g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 0mg; exchange vegetables 0; energy 90.1kcal; aspartic acid 0g; glutamic acid 0.1g; phytosterols 0.1mg; thiamin 0mg; riboflavin 0mg; pyramid vegetables 0; soluble fiber 0g; insoluble fiber 0g; biotin 0mcg; pyramid fruit 0; boron 2.3mg; chromium 0.1mcg; fluoride 0.3mg; pyramid fat 0; exchange fat 0; vitamin d iu 0IU; vitamin d mcg 0mcg.
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