Pasta al Limone with Arugula

This is a perfect quarantine cooking dish (read: any time I have little more than a lemon in the house) because it requires so few ingredients.

I came up with the idea when my mask-clad mom dropped off arugula from her garden to me. I knew I wanted to do more with it than just a salad. Arugula salad with lemon and Parmigiano works, so why not a pasta with similar flavors?

That said, if you don’t have arugula, you may have all the other ingredients so just go for it. It will be excellent just the same.

If you have not ever had a pasta with lemon, you are in for a treat. I know it’s not the common ingredient we imagine for pasta, but trust me, you will want more even before you’ve finished your plate. It’s bright, refreshing, and when paired with Parmigiano Reggiano on top, incredibly soothing too!

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Serves 2 to 3

INGREDIENTS

• 1⁄4 cup extra-virgin olive oil

• 2 large garlic cloves

• 1⁄2 teaspoon red pepper flakes

• 2-3 lemons, zest only

• 1 handful kosher salt for pasta water 

• 1⁄2 pound spaghetti or linguine

• ¼ cup freshly grated Parmigiano Reggiano

• ¼ cup freshly grated Pecorino Romano

• A couple of large handfuls of arugula

DIRECTIONS

1. Place a medium pan over medium heat and let it get hot for a few minutes.

2. Add the olive oil, the garlic, and the red pepper flakes, in that order.

3. Let the garlic infuse its flavor into the olive oil. Watch the bubbles. Don’t let the garlic burn.

4. Once the garlic has just taken on a slightly golden color, add the zest of two lemons, turn off the heat and let it wait until you have nearly finished the pasta.

5. Bring a large pot of water to boil over high heat. Throw in a handful of kosher salt, followed by the pasta. Stir, and cook to two minutes before al dente. Ideally, you have come to my classes or have my book and know what that means. If not, just two minutes before the package says it should be done.

6. When the pasta is nearly done, take two mugs and dip them into the pasta water. Set aside. Turn the heat under the sauce to medium-high, a fuoco vivace, a lively flame.

7. Drain and add the pasta to the sauce. Add one cup of the pasta water. Toss until all the noodles are coated in the sauce and keep tossing until the water is absorbed. Taste the pasta? If it still is undercooked, add the second mug of water and continue the process. As it’s nearing being done, as the water is absorbed and perhaps a little creamy, add half of both cheeses and the arugula, and keep tossing until it is well distributed. 

8. Serve and top with the remaining cheese and lemon zest.