Lemon Arugula Pasta

I had to be very thoughtful when making this recipe today because I have never measured anything before! I just sort of sautéed some garlic in a butter/olive oil mixture, added lemon juice & zest, and salt & pepper. Toss the sauce in thin spaghetti and arugula, and top with parmesan! I started making this recipe about 9 years ago when I saw a beautiful food photo of a lemon pasta and a few days later I had leftover arugula that I wanted to use and Voila! 

This dish is fresh, light, filling without making you feel heavy - even my 3-year-old eats it! Arugula and all!

INGREDIENTS:

• 4 teaspoons minced garlic

• 6 tablespoons salted butter

• 6 tablespoons olive oil 

• juice from 1 lemon

• 2 teaspoons lemon zest

• salt & pepper to taste

• 1 lbs. thin spaghetti

• 5 oz arugula (the pre-washed packaged arugula usually comes in a 5 oz size)

• Parmesan (freshly grated is best)

INSTRUCTIONS:

Cook your pasta according to the package instructions. (You can make the sauce while the pasta is boiling.) When you drain you pasta, put the arugula in the empty pot and then put the drained hot pasta on top of the arugula. The heat will wilt the arugula without having to cook it separately.

In a small saucepan on medium heat, add olive oil and butter.

When the butter has melted, add the garlic and sauté for about 3 minutes until the oil/butter mixture is infused and the garlic is soft.

Reduce the heat to medium-low and add the lemon juice and lemon zest and sauté for another 2-3 minutes making sure the garlic does not burn.

Season the sauce with salt and fresh black pepper (I use a lot of pepper in this recipe).

Toss the lemon garlic sauce with your pasta and arugula - top with parmesan and some more black pepper.

Dinner is Served!