Lemon And Arugula With Capellini Pasta Recipe

There’s something utterly magical about whipping up a dish that feels both sophisticated and effortless, like this zesty capellini with arugula and lemon. It’s my go-to when I crave that perfect balance of fresh, peppery greens and velvety pasta, all kissed by a hint of garlic and a splash of citrus.

I enjoy making meals that are both colorfully vibrant and deliciously refreshing. This Lemon and Arugula Capellini Pasta is just that.

The ingredients—bright lemon, peppery arugula, and just enough red pepper flakes to ignite a little excitement—come together beautifully in this dish. All that is completed with a drizzle of extra virgin olive oil and a dusting of Parmesan cheese.

So not only is this a light and healthy fat dish, it has also got the greens taken care of.

Lemon And Arugula With Capellini Pasta Recipe Ingredients

• Capellini Pasta: Rich in carbohydrates, providing energy and a delicate base for flavors.
• Arugula: Packed with vitamins A and K, adding a peppery, fresh bite.
• Lemon: High in vitamin C, offering a bright, tangy zest and juice.
• Garlic: Contains beneficial compounds, enhancing the dish with aromatic depth.
• Extra-Virgin Olive Oil: Heart-healthy fats, perfect for a smooth, rich texture.
• Red Pepper Flakes: Low-calorie spice, bringing subtle heat and flavor complexity.

Lemon And Arugula With Capellini Pasta Recipe Ingredient Quantities

• 8 oz capellini pasta
• 2 cups arugula, packed
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• Black pepper, to taste
• 1/4 cup grated Parmesan cheese

How to Make this Lemon And Arugula With Capellini Pasta Recipe

1. Boil a large pot of water with salt in it. Put the capellini in the pot and cook it following the instructions on the package until it reaches the state of being al dente, which should take around 3-4 minutes.

2. At medium heat, in a large pan, warm the olive oil while the pasta cooks.

3. Put the minced garlic into the pan and cook gently for 1-2 minutes until it starts to smell divine. And watch it! Don’t let it go too long, or you’ll have burnt, bitter garlic instead of sweet, fragrant sautéed garlic.

4. Add the red pepper flakes and cook for another 30 seconds.

5. After cooking the pasta, save 1 cup of the pasta water, then drain the remaining water from the pasta.

6. Incorporate the cooked pasta into the skillet with garlic and oil. Toss to coat evenly.

7. Lemon zest and juice are added to the pasta, combined with a good stir.

8. Slowly introduce the arugula, stirring until it is just barely softened.

9. Season with salt and black pepper to taste, and if the pasta seems dry, add a splash of reserved pasta water.

10. Take off the heat and garnish with Parmesan cheese before you serve it.

Lemon And Arugula With Capellini Pasta Recipe Equipment Needed

1. Large pot
2. Large pan or skillet
3. Wooden spoon or spatula
4. Colander or strainer
5. Measuring cups
6. Measuring spoons
7. Zester or grater
8. Citrus juicer
9. Garlic press (optional)
10. Ladle or small measuring cup (for reserving pasta water)
11. Knife
12. Cutting board
13. Cheese grater

FAQ

• Can I use another type of pasta instead of capellini?Indeed, you have the option of using a different type of very thin pasta in place of the capellini. Angel hair pasta or spaghetti would work nicely, for example, should the capellini not be available or appropriate for your taste.
• Is there an alternative to arugula?If necessary, spinach or baby kale can be used in place of arugula.
• How do I prevent the pasta from sticking together?Ensure that you cook the pasta in an ample amount of salted boiling water and, right after draining, mix it with olive oil.
• Can I make this dish ahead of time?Although it is best served fresh, you can ready the lemon and arugula blend ahead of time and make the pasta right before you eat.
• Is there a vegan option for this recipe?Indeed, just leave out the Parmesan cheese or switch it for a vegan cheese substitute.
• How can I adjust the spice level?Adjust the amount of red pepper flakes to suit your taste. You can reduce or increase this ingredient based on how spicy you like it.
• Can I add protein to this dish?Adding extra protein is easy when you toss on grilled chicken or shrimp. These make for awesome salads that serve as meal-replacements.

Lemon And Arugula With Capellini Pasta Recipe Substitutions and Variations

Capellini noodles: Use spaghetti or angel hair in its place.
Substituting with spinach or baby kale is a good alternative when it comes to arugula.
Lemon: Substitute lime for a different citrus taste.
Olive oil, extra virgin: Substitute with oil from avocados or oil from grapeseed.
Parmesan cheese. Substitute with Pecorino Romano cheese or use nutritional yeast for a vegan option.

Pro Tips

1. Use Fresh Ingredients: Ensure your arugula, garlic, and lemon are fresh for optimal flavor. Fresh lemon juice and zest will provide a brighter taste.