Spaghetti With Lime Arugula Rocket Food

DONNA'S SPAGHETTI WITH LIME AND ARUGULA

Steps:

• Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
• While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
• Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.

GIN ROCKET

Steps:

• Using a mandoline or vegetable peeler, thinly slice enough of the fennel bulb to yield 1/4 cup (about 1/2 small bulb). Add a pinch of the fennel fronds to a cocktail shaker along with sliced fennel and arugula leaves. Add lime juice and simple syrup and muddle until the fennel is bruised. Add gin and fill with ice. Shake vigorously until chilled, about 12 seconds. Double-strain into a chilled coupe glass and garnish with lime wheel, arugula leaf, or nasturtium if desired.

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.

WILD ROCKET AND CHILLI SPAGHETTI

Steps:

• Cook the spaghetti in boiling salted water according to the packet instructions. Prepare your sauce by gently heating a little olive oil then add the garlic, chilli, and anchovies. Add the wild rocket, toss and add the lemon zest. Remove from the heat and add the lemon juice.
• Drain the spaghetti then toss it with the sauce, taste and season if needed. Place on a plate and pile the extra handful of wild rocket on top with a good sprinkling of grated Parmesan.

SPAGHETTI WITH LIME & ARUGULA (ROCKET)

Steps:

• Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
• Drain.
• While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
• Heat the oil in a large saucepan over a medium heat.
• If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
• Cook for a minute or until fragrant.
• If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
• Add the spaghetti to the pan and toss to coat and heat through.
• To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
• Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
• Serve with a lime wedge on each plate, so people can add more if they like.

SPAGHETTI WITH ARUGULA (ROCKET), PARMESAN AND PINE NUTS

Steps:

• Cook pasta in large saucepan of boiling water until just tender, drain.
• Meanwhile heat oil in small saucepan, cook garlic and chilli, stirring, about 30 seconds or until garlic just softens and is fragrant (do not brown the garlic).
• Place hot drained pasta and oil mixture in large bowl with pine nuts, cheese and rocket, toss to combine.

SPAGHETTI WITH SHRIMP AND ARUGULA

Steps:

• In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
• In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
• Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
• In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.

PASTA PRIMAVERA

Steps:

• Heat oil over Medium heat; add onions and garlic; cook for 5 minutes.
• Stir in pepper and cauliflower; cook for 5 minutes.
• Add flour and stir to coat vegetables. Stir in milk, chicken broth, salt, pepper and parsley.
• Simmer about 15 minutes until mixture is slightly thickened and vegetables are tender.
• Add roasted red pepper.
• Cook pasta, drain and add to sauce. Sprinkle with parmesan cheese.
• Top with basil.
• Tips:.
• "Shakin" Easy Blend flour by Robin Hood makes thickening sauces easy.