Olive Oil Lemon Pasta with Arugula

This dish is a quick and refreshing pasta that brings the brightness of the Mediterranean right to your kitchen. Perfect for a simple lunch, it’s light yet satisfying!

Ingredients

• 8 ounces pasta (spaghetti or linguine work beautifully)
• 1/4 cup good-quality olive oil
• Zest of 1 lemon
• Juice of 1 lemon (about 2 tablespoons)
• 2 cups fresh arugula
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)

Cooking Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

2. Make the Sauce: In the same pot, combine the olive oil, lemon zest, lemon juice, and red pepper flakes (if using). Stir well over low heat to warm the mixture slightly.

3. Combine: Add the drained pasta to the olive oil and lemon mixture, tossing to coat evenly. If it seems dry, add some reserved pasta water, a little at a time, to achieve your desired consistency.

4. Add Arugula: Gently fold in the fresh arugula until just wilted. Season with salt and pepper to taste.

5. Serve: Divide the pasta among plates and sprinkle with grated Parmesan cheese if desired.

Flavor Profile

This pasta dish boasts a bright, zesty flavor from the lemon, complemented by the rich, fruity notes of olive oil. Fresh arugula adds a peppery kick, while the optional red pepper flakes bring a touch of warmth, making it a delightful medley of flavors!

Enjoy your meal, dear! Let me know if you need any more assistance or tweaks with the recipe!