I toss peppery arugula with pasta, garlic, lemon juice, lemon zest, and Parmigiano Reggiano into an Arugula Pasta that hides one unexpected pantry ingredient.

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I’ll be honest, I didn’t think Lemon Arugula Pasta could surprise me again, but this one did. Peppery arugula brings a sharp, green kick that somehow feels both reckless and precise, and a scatter of Parmigiano Reggiano adds that salty, umami thing that makes you quiet while eating.

I keep telling people it’s my quick fix when I want something bright but not fussy, and somehow it always feels like a tiny celebration. It’s the kind of recipe that shows up in my head when I’m scrolling Lemon Pasta Recipes or hunting for new Arugula Pasta ideas.

Ingredients

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Pasta: Starchy carbs that fuel you, filling and comforting, great for soaking up sauce.
Arugula: Peppery greens, low calorie, rich in fiber and vitamins, adds fresh bite.
Garlic: Sharp, savory punch, contains allicin, offers antioxidants, boosts savory depth.
Lemon: Bright sourness, provides vitamin C, lifts the whole dish with acidity.
Olive oil: Silky mouthfeel, healthy fats, helps bind sauce, tastes fruity when it’s good.
Parmigiano Reggiano: Umami, salty, protein and calcium rich, melts into creamy, nutty finish.
Red pepper flakes: Tiny heat, adds warmth not sugar, wakes flavors without overpowering.
Pasta cooking water: Starchy water that emulsifies sauce, helps coat noodles for silky texture.

Ingredient Quantities

12 oz (340 g) pasta, spaghetti or linguine works best

4 cups packed arugula (about 4 oz / 115 g)

3 cloves garlic, minced

zest of 1 lemon

2 tablespoons fresh lemon juice (about 1 lemon)

1/4 cup extra virgin olive oil (60 ml)

1/2 cup freshly grated Parmigiano Reggiano (about 50 g), plus more for serving

1/2 cup reserved pasta cooking water

1 tablespoon kosher salt for the pasta water, plus more to taste

freshly ground black pepper to taste

pinch of red pepper flakes, optional

How to Make this

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1. Bring a large pot of water to a rolling boil, stir in 1 tablespoon kosher salt, then add 12 oz pasta (spaghetti or linguine) and cook until al dente according to package directions.

2. Before you drain the pasta, scoop out and reserve 1/2 cup of the cooking water, then drain the pasta and set aside.

3. While the pasta cooks, zest 1 lemon and squeeze 2 tablespoons lemon juice, mince 3 cloves garlic and grate about 1/2 cup Parmigiano Reggiano.

4. Heat 1/4 cup extra virgin olive oil in a large skillet over medium-low heat, add the minced garlic and a pinch of red pepper flakes if using, cook just until fragrant 30 to 60 seconds, don’t let it brown.

5. Add 4 cups packed arugula to the skillet and toss until it just wilts, maybe 30 to 45 seconds, then stir in the lemon zest and lemon juice.

6. Add the drained pasta to the skillet, pour in the reserved 1/2 cup pasta water and toss vigorously to coat the pasta, cooking another 1 to 2 minutes so the starchy water helps make a silky sauce.

7. Remove the pan from the heat and sprinkle in the 1/2 cup freshly grated Parmigiano Reggiano and a few generous grinds of black pepper, toss until the cheese melts into the sauce. Taste and add more salt only if needed.

8. If the sauce seems too thick or dry, add a splash more of the reserved pasta water; if it’s too tangy add a bit more cheese or a drizzle more olive oil.

9. Serve immediately with extra Parmigiano and extra black pepper on the side, cuz it just tastes better with more cheese.

Equipment Needed

1. Large pot for boiling the pasta
2. large skillet or sauté pan about 10 to 12 inches
3. Colander for draining the pasta
4. Heatproof measuring cup or ladle to scoop and reserve 1/2 cup pasta water
5. Long tongs to toss and serve the pasta
6. Microplane zester or fine grater for the lemon and Parmigiano
7. Chef’s knife and cutting board for garlic and lemon
8. Wooden spoon or silicone spatula to stir and finish the sauce

FAQ

Can I swap the arugula for other greens?

Yes, baby spinach or mâche work well for a milder flavor, basil adds a fresh lift if stirred in at the end. If you use kale, chop it fine and sauté or blanch first because it's tougher than arugula, otherwise it won't soften enough.

Can I make this vegan?

Totally. Replace Parmigiano with nutritional yeast or a store bought vegan parmesan, add a few extra tablespoons of olive oil or toasted nuts for richness, and taste for salt since vegan cheeses can be less salty.

Do I have to blanch or cook the arugula first?

No, you usually just toss the raw arugula with the hot pasta so it wilts gently, that keeps it bright and peppery. If the leaves are old or big, chop them and give a quick sauté so they soften evenly.

Why do I need to save pasta water?

The starchy water helps the oil and cheese emulsify into a silky sauce that sticks to the noodles. Add it a little at a time till you get the texture you want, you wont need all of it most times.

How do I stop the pasta from clumping and make the sauce creamy?

Use freshly grated Parmigiano not pre grated, toss vigorously off the heat while adding pasta water slowly, and make sure the pasta is hot when it meets the arugula and dressing. If it feels dry add another splash of water or oil.

Can I store leftovers or freeze this?

Store in the fridge up to two days, reheat gently in a skillet with a splash of water or olive oil. It wont freeze well because the greens get soggy and the texture changes after thawing, so eat it fresh when you can.

Lemon Arugula Pasta Recipe Substitutions and Variations

Pasta (spaghetti/linguine): swap for bucatini if you want a chewier, saucier bite, or use a 1:1 gluten free brown rice pasta if you need GF; just watch the cooking time, it will vary.
Arugula: use packed baby spinach or peppery watercress instead; if you pick kale, thinly slice and massage with a bit of oil so it wilts easier in the hot pasta.
Parmigiano Reggiano: sub Pecorino Romano for a saltier, tangier finish, or use 3 4 tbsp nutritional yeast plus a squeeze of lemon for a vegan option, taste and reduce added salt if using Pecorino.
Extra virgin olive oil: can be replaced with unsalted butter for a richer, silkier sauce, or mild avocado oil if you want a neutral oil with high heat stability.

Pro Tips

1) Make a silky sauce by melting the cheese into hot starchy pasta water, not by dumping cold cheese onto the pasta. Grate the Parm super fine so it melts sleekly, and toss off the heat so it doesn’t seize up and get clumpy. If it grabs, add a splash more of the pasta water and keep tossing until smooth.

2) Don’t overpower the arugula. Toss it in at the very end so it just wilts, or roughly chop big leaves first so you get peppery bites spread through the pasta. If you like a milder green, give the leaves a quick massage with a little olive oil before adding them.

3) Be gentle with the garlic and heat. Cook it on low until it perfumes the oil, then either pull the pan off the flame when you add more ingredients or remove the garlic if it’s getting dark. Burnt garlic tastes bitter and ruins the whole dish.

4) Season by taste, not by memory. Parm adds salt so taste before adding extra. Brightness and balance come from lemon and oil, so if it’s too sharp add more cheese or oil, if it’s dull add a touch more lemon or a grind of pepper. Use tongs to toss and serve right away, it loses its silk fast.

Lemon Arugula Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I toss peppery arugula with pasta, garlic, lemon juice, lemon zest, and Parmigiano Reggiano into an Arugula Pasta that hides one unexpected pantry ingredient.

Servings

servings

Calories

506

kcal

Equipment: 1. Large pot for boiling the pasta
2. large skillet or sauté pan about 10 to 12 inches
3. Colander for draining the pasta
4. Heatproof measuring cup or ladle to scoop and reserve 1/2 cup pasta water
5. Long tongs to toss and serve the pasta
6. Microplane zester or fine grater for the lemon and Parmigiano
7. Chef’s knife and cutting board for garlic and lemon
8. Wooden spoon or silicone spatula to stir and finish the sauce

Ingredients

12 oz (340 g) pasta, spaghetti or linguine works best
4 cups packed arugula (about 4 oz / 115 g)
3 cloves garlic, minced
zest of 1 lemon
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 cup extra virgin olive oil (60 ml)
1/2 cup freshly grated Parmigiano Reggiano (about 50 g), plus more for serving
1/2 cup reserved pasta cooking water
1 tablespoon kosher salt for the pasta water, plus more to taste
freshly ground black pepper to taste
pinch of red pepper flakes, optional

Directions

Bring a large pot of water to a rolling boil, stir in 1 tablespoon kosher salt, then add 12 oz pasta (spaghetti or linguine) and cook until al dente according to package directions.
Before you drain the pasta, scoop out and reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
While the pasta cooks, zest 1 lemon and squeeze 2 tablespoons lemon juice, mince 3 cloves garlic and grate about 1/2 cup Parmigiano Reggiano.
Heat 1/4 cup extra virgin olive oil in a large skillet over medium-low heat, add the minced garlic and a pinch of red pepper flakes if using, cook just until fragrant 30 to 60 seconds, don’t let it brown.
Add 4 cups packed arugula to the skillet and toss until it just wilts, maybe 30 to 45 seconds, then stir in the lemon zest and lemon juice.
Add the drained pasta to the skillet, pour in the reserved 1/2 cup pasta water and toss vigorously to coat the pasta, cooking another 1 to 2 minutes so the starchy water helps make a silky sauce.
Remove the pan from the heat and sprinkle in the 1/2 cup freshly grated Parmigiano Reggiano and a few generous grinds of black pepper, toss until the cheese melts into the sauce. Taste and add more salt only if needed.
If the sauce seems too thick or dry, add a splash more of the reserved pasta water; if it’s too tangy add a bit more cheese or a drizzle more olive oil.
Serve immediately with extra Parmigiano and extra black pepper on the side, cuz it just tastes better with more cheese.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.