Look no further than this Lemon Pasta with Arugula and Feta for an easy and brightly flavored 30-minute weeknight dinner. Simple, quick, yet elegant.
Before you beginning, have all your ingredients prepped and ready to go because you’ll need to be quick once the pasta is cooked!
Bring a large pot of water to a boil and season generously with salt.
Cook pasta al dente (= with a little crunch) according to package instructions.
About five minutes before the pasta is done, melt butter in a large skillet over medium heat. Cook garlic for 30 seconds, or until just fragrant. Stir in lemon juice and lemon zest and cook for another 30 seconds. Season with salt and freshly cracked pepper. If garlic lemon mixture is cooked before the pasta, remove the skillet from the heat so that garlic doesn’t burn.
Save 1 cup of pasta water (it’s super important! that’s what makes the creamy sauce!) and drain the pasta in a colander.
As soon as pasta is drained, add it to the skillet with the garlic and lemon. Sprinkle ¾ cup parmesan. Add ¾ cup of reserved pasta water and delicately toss with a pair of tongs to coat. Continue cooking on medium heat and tossing until the sauce is shiny and coats the pasta beautifully.
If the pasta looks a bit dry and lumpy, add more pasta water but only a little at a time to avoid diluting the sauce too much and make the pasta watery.
Turn off the heat, taste and adjust salt and pepper as needed.
8.Delicately stir in arugula and serve pasta onto plates. Top with crumbled feta and some more parmesan and serve immediately.
Easy Lemon Pasta with Arugula and Feta https://www.notenoughcinnamon.com/easy-lemon-pasta/