Lemon pasta with wilted arugula by Giada
Great for a pasta salad. I added the grape tomotoes for more flavor and color
- Preparing Time: 20 hours
- Total Time: 6 hours
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 3 cups arugula
- 1 tbl lemon zest
- 2/3 cup olive oil
- 2/3 cup parmesan cheese grated
- 1/2 cup fresh lemon juice about 2 lemons
- 3/4 tsp salt plus more to taste
- 1/2 tsp freshly ground pepper plus more to taste
- 1 lb pasta prefer bowtie or other than spaghetti
- 1 lb grape tomatoes
- 1/3 cup chopped fresh basil
- Carbohydrate 35.6619877117887 g
- Cholesterol 43.2236370973831 mg
- Fat 6.54580032915896 g
- Fiber 0.949826087462445 g
- Protein 7.92678248868592 g
- Saturated Fat 1.18856235574702 g
- Serving Size 1 1 Serving (148g)
- Sodium 50.872621031592 mg
- Sugar 34.7121616243262 g
- Trans Fat 0.631056208051236 g
- Calories 230 calories
-Zest lemons, then juice, reserve both separately -In a large bowl, whisk the oil, Parmesan cheese, lemon juice, salt and fresh ground pepper. Add the arugula. Set aside -Bring a large pot of water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8 minutes. 2 minutes before it is finished add the washed grape or cherry tomatoes to the pot.. -Drain the cooked pasta, reserving 1 cup of the cooking liquid. -Add pasta to the lemon sauce and arugula. Add the lemon zest and basil and toss. -Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season with more salt and pepper and if wanted, more Parmesan cheese. -Serve
