![Arugula Pasta with Lemon & Parmesan](https://cdn.statically.io/img/www.eatingwell.com/thmb/QtrjopxCFUNPPpP2yw26mXKmt04=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/arugula-pasta-with-lemon-and-parmesan-6311f3e36754494f9b48e8a837fa4f26.jpg)
Ingredients
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8 ounces whole-wheat or brown rice spaghetti
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2 tablespoons extra-virgin olive oil, divided
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½ cup whole-wheat panko breadcrumbs
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2 tablespoons chopped fresh flat-leaf parsley
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¾ ounce Parmesan cheese, grated (about 7 tablespoons; see Tip), divided
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1 ½ teaspoons grated lemon zest, divided
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4 large cloves garlic, peeled and smashed
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2 tablespoons lemon juice
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3 tablespoons unsalted butter
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½ teaspoon salt
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½ teaspoon ground pepper
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3 cups arugula
Directions
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Cook pasta in a Dutch oven or other large pot according to package directions. Drain, reserving 1 cup cooking water; rinse the pasta in warm water. Set aside.
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Wipe the pot dry; add 1 tablespoon oil and heat over medium-high heat. Add panko and cook, stirring often, until golden brown and crispy, about 2 minutes. Transfer to a small bowl and let cool slightly, about 10 minutes. Add parsley, 2 tablespoons Parmesan and 1 teaspoon lemon zest and stir until combined. Set aside.
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Add the remaining 1 tablespoon oil to the pot and heat over medium heat. Add garlic and cook, stirring often, until aromatic and beginning to turn golden brown, 2 to 3 minutes. Add lemon juice and the reserved 1 cup cooking water; increase heat to medium-high and bring the mixture to a boil. Cook, undisturbed, until slightly reduced, 2 to 3 minutes. Using a slotted spoon, remove and discard the garlic. Add butter, salt, pepper and the remaining 5 tablespoons Parmesan and 1/2 teaspoon lemon zest ; cook, stirring, until the butter melts and the mixture becomes slightly thickened, about 1 minute. Add the pasta and toss until it is warmed through, about 1 minute. Add arugula and toss until just wilted. Top with the toasted panko mixture.
Tip:
Grate Parmesan with a microplane grater or using the smallest holes of a box grater.
Nutrition Facts (per serving)
423 | Calories |
20g | Fat |
52g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 3/4 cup | |
Calories 423 | |
% Daily Value * | |
Total Carbohydrate 52g | 19% |
Dietary Fiber 7g | 25% |
Total Sugars 3g | |
Protein 13g | 26% |
Total Fat 20g | 26% |
Saturated Fat 8g | 40% |
Cholesterol 30mg | 10% |
Vitamin A 934IU | 19% |
Sodium 471mg | 20% |
Potassium 361mg | 8% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.