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Arugula with Lemon Cappellini

May 27, 2013

This is an easy, healthy weeknight meal. We used the arugula from our garden, but I am sure you could add fresh parsley, oregano, basil, or whatever fresh herb you have on hand. Personally, I love arugula in long pasta dishes, from cappellini to fettucini. The lettuce is small enough that it gently swirls around the pasta, and with big enough flavor that it adds its own element. This would also be a good dish with red pepper flakes, for those like me who love a little spice in life.

Lemon and Arugula

Arugula with Lemon Cappellini

  • 3/4 lb whole wheat cappellini
  • 1 cup of reserved pasta water
  • olive oil
  • 5 cloves of garlic, chopped
  • breadcrumbs
  • 1 tb dried basil
  • salt/pepper
  • 1 lemon, juiced
  • 2 cups of arugula
  • 1/2 cup of sliced almonds

1. Boil water. Once boiling, add cappellini and cook for 2 minutes. Drain pasta, reserving one cup

2. Heat up a large/deep saute pan with oil over medium/ high heat. Add the garlic, breadcrumbs, basil, salt and pepper. Move the breadcrumbs around the pan, allowing them to crisp. Let the mixture brown, but not burn.

3. Throw pasta, arugula, lemon juice, and the reserved water into the saute pan. Using two forks, toss the pasta and dressing together. Add olive oil for smoother texture as needed. Serve with sliced almonds, freshly ground black pepper and a splash of olive oil on top.

Lemon and Arugula

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