Close
Photo: Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke
Active Time:20 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat or brown rice spaghetti2tablespoonsextra-virgin olive oil, divided½cupwhole-wheat panko breadcrumbs2tablespoonschopped fresh flat-leaf parsley¾ounceParmesan cheese, grated (about 7 tablespoons; see Tip), divided1 ½teaspoonsgrated lemon zest, divided4large clovesgarlic, peeled and smashed2tablespoonslemon juice3tablespoonsunsalted butter½teaspoonsalt½teaspoonground pepper3cupsarugula
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat or brown rice spaghetti
2tablespoonsextra-virgin olive oil, divided
½cupwhole-wheat panko breadcrumbs
2tablespoonschopped fresh flat-leaf parsley
¾ounceParmesan cheese, grated (about 7 tablespoons; see Tip), divided
1 ½teaspoonsgrated lemon zest, divided
4large clovesgarlic, peeled and smashed
2tablespoonslemon juice
3tablespoonsunsalted butter
½teaspoonsalt
½teaspoonground pepper
3cupsarugula
DirectionsCook 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.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.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.Originally appeared: EatingWell.com, January 2022
Directions
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.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.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.
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.
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.
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.
Originally appeared: EatingWell.com, January 2022
Rate ItPrint
Nutrition Facts(per serving)423Calories20gFat52gCarbs13gProtein
Nutrition Facts(per serving)
- 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.
