LEMONY RICOTTA SPAGHETTI
This creamy pasta pairs the bright flavor of lemon with the peppery notes of arugula.
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
- Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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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.
WILD ROCKET AND CHILLI SPAGHETTI
Try to get wild rocket if you can - the extra flavour makes all the difference for this one.
Provided by Jamie Oliver
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
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 ARUGULA (ROCKET), PARMESAN AND PINE NUTS
Make and share this Spaghetti With Arugula (Rocket), Parmesan and Pine Nuts recipe from Food.com.
Provided by Terese
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 449.7, Fat 24.2, SaturatedFat 4.3, Cholesterol 8.8, Sodium 163.2, Carbohydrate 45.7, Fiber 2.6, Sugar 2, Protein 13.4
LEMONY PASTA WITH WILTED ARUGULA
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g
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- Next, prepare the tomato sauce. Put the garlic cloves, the chili pepper and 4-5 tablespoons of extra virgin olive oil in a frying pan or skillet. (also anchovy fillets if using) Fry for a few minutes until the garlic has softened and the anchovy has started to melt. Then add the cherry tomatoes and cook for 2-3 minutes until they start to soften.
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