GARLIC AND LEMON PASTA WITH ARUGULA

Yield: 4 main-dish, 8 side-dish servings
Ingredients: 1 pound spaghetti, dry; 1/2 cup olive oil; 2 tablespoons butter; 1 tablespoon minced garlic; 1 tablespoon grated lemon peel; 1/4 cup fresh lemon juice; 1/4 cup chicken broth; 2 teaspoon dried basil; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 cup baby arugula; 1/2 cup chopped fresh parsley; Accompaniments: freshly grated Parmigiano-reggiano, sea salt, freshly ground pepper, squeeze of lemon

My husband loves pasta and Italy. Yet, despite our recent visit to Italy where we sampled wondrously simple and delicious recipes, this is still one of his favorites. This tangy, garlic-scented pasta dish has an addictive quality weve come to anticipate: leftovers are seldom seen.

March 31, 2005

Recipe information

Yield
4 main-dish, 8 side-dish servings

Ingredients

1 pound spaghetti, dry

1/2 cup olive oil

2 tablespoons butter

1 tablespoon minced garlic

1 tablespoon grated lemon peel

1/4 cup fresh lemon juice

1/4 cup chicken broth

2 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 cup baby arugula

1/2 cup chopped fresh parsley

Accompaniments: freshly grated Parmigiano-reggiano, sea salt, freshly ground pepper, squeeze of lemon

Preparation

Cook spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.

TagsItalian European Garlic Root Vegetable Vegetable Pasta

Recipe notes

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