ARUGULA SALAD WITH LEMON DRESSING
Steps:
- Make the lemon dressing: In a mason jar, combine the lemon juice and olive oil. Shake vigorously and season with salt and pepper to taste. Adjust the flavors to taste: for more acidity, add some more lemon juice. If too acidic, add more olive oil. Note: I like my dressings less acidic, so I always use less lemon juice, so feel free to adjust to taste.
- In a bowl, toss the arugula with the prepared lemon dressing and the 2 tablespoons of grated parmesan cheese.
- Garnish with lemon zest and more parmesan cheese (I garnished it with shaved parmesan). Tip: to shave parmesan cheese, use a vegetable peeler.
- Serve immediately. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 176 kcal, Carbohydrate 1 g, Protein 2 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 44 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g
LEMON FUSILLI WITH ARUGULA
Steps:
- Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
- Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
CREAMY LEMON ARUGULA SAUCE
This creamy lemon arugula sauce is perfect for a wider pasta, like fettuccine or pappardelle. Best of all, it's easy as anything to make.
Provided by Kylie Perrotti
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions and reserve 1/2 cup pasta water. Drain and set the pasta aside. Note: Try to time this so that the pasta finishes cooking right as the sauce is done.
- Arrange the squash slices on a baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 20-25 minutes until golden-brown all over. Turn off the oven and keep the squash warm.
- Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, often stirring, until softened.
- Add the celery leaves or garlic and cook for 45 seconds until fragrant-season with salt.
- Add the remaining 1 tablespoon extra virgin olive oil (or use 1 tablespoon butter). Add the flour and cook, sizzling it in the oil and stirring until nutty and aromatic.
- Add in half a cup of milk and constantly whisk until a slurry forms.
- Continue adding milk in half cup increments until all of the milk is incorporated. Whisk after each addition. Bring to a very low boil and then simmer for 15 minutes, occasionally stirring, until the sauce is thickened to your liking-taste and season with salt and pepper.
- Add the arugula and cook until wilted. Add the parsley and lemon juice and cook for 1 minute more-taste and season once more to your preferences. Reduce heat to low.
- Sauce the pasta:
- Add 1/4 cup of the pasta cooking water along with the cooked pasta and toss to coat. If needed, add a splash of the pasta water until the sauce is glossy and completely coats the pasta. Turn off the heat.
- Divide the pasta between plates and arrange the roasted squash on top. Garnish with more parsley, if you like. Enjoy!
Nutrition Facts : Calories 424 kcal, Carbohydrate 54 g, Protein 13 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 65 mg, Sodium 78 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving
CREAMY PASTA WITH SMOKED SALMON, ARUGULA AND LEMON
One selling point of smoked salmon is that you don't need to do much to it to get it on the table. Fold it on top of toast and dab it with sour cream and you have the lazy man's cocktail party. But take the salmon one or two steps further and you break out of the cliché. Salmon's buttery fat and smoke serve as useful flavoring elements. In this easy 15-minute meal, it's chopped up and used as a counterweight in pasta tossed with full-fat Greek yogurt, arugula, fresh dill, lemon zest and juice. It is, at once, lively and comforting.
Provided by Amanda Hesser
Categories lunch, weekday, pastas, main course
Time 15m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
- Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 2 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 558 milligrams, Sugar 5 grams
LEMON FUSILLI WITH ARUGULA BAREFOOT CONTESSA - INA GARTEN
Make and share this Lemon Fusilli With Arugula Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by cookiedog
Categories One Dish Meal
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium saucepan over medium heat.
- Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.
- Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.
- Drain the pasta and return it to the pot.
- Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.
- Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes.
- Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.
CREAMY LEMON DRESSING
This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.
Provided by Ava Flavah!
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
- Refrigerate 15 minutes to overnight.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g
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