Lemon-Arugula Pasta
Ingredients
- 1 (16-oz) pkg spaghetti
- 6 Tbsp butter, divided
- 2 cloves garlic, minced
- 1 tsp pepper
- 1½ cups freshly grated Parmesan cheese
- 1 (5-oz) pkg baby arugula
- 2 tsp lemon zest
- 2 Tbsp lemon juice
Instructions
- Cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Melt 3 Tbsp butter in a large, deep skillet over medium heat; add garlic and pepper. Cook, stirring constantly, 30 seconds.
- Add reserved pasta water and pasta. Reduce heat to low. Gradually add cheese, tossing until a light sauce forms. Remove from heat, and gradually stir in arugula, lemon zest, lemon juice, and 3 Tbsp butter.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
465
|
465
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 16 | 16 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 473 | 473 |
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