Lemon Basil Arugula Pasta Food

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.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMONY PASTA WITH WILTED ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

LEMON BASIL ARUGULA PASTA SALAD

Steps:

• PASTA: Bring a large pot of water to boil. When boiling, salt the water generously and cook the Gemelli pasta until al dente, according to package directions. Drain and allow the pasta to come to room temperature.
• DRESSING: In a mason jar, add the ingredients for the dressing, place a cap on top and shake until the dressing is combined.
• SERVE: In a large bowl, combine the pasta, baby arugula, walnuts, and toss with dressing until thoroughly combined. Top with shaved parmesan and serve immediately.

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

FETTUCCINE WITH ZUCCHINI, ARUGULA, BASIL, AND LEMON

Steps:

• Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining 1/4 tsp salt. Sprinkle with lemon zest and juice and stir to combine. Serve immediately.