Easy Recipe: Lime Arugula Pasta
For the past few months I've made a commitment to scour as many cookbooks as I can to learn new recipes that are nutritious, delicious and importantly, easy. I don't have all afternoon to get all Julie & Julia in the kitchen. I have 2 hours tops when I get home from work to whip something up with a glass of Chardonnay in hand (or Shiraz if it's winter).
I recently had the pleasure of reviewing the French Women Don't Get Fat Cookbook by Mireille Guiliano and fell so in love with this recipe. When I make new recipes, I do it by the book the first few times and then start adding my own tweaks. Here is my version of Guiliano's Spaghetti With Lime And Arugula:
3 limes
12 ounces spaghetti
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomatoes, chopped
6 ounces fresh arugula (washed and dried)
freshly ground salt and pepper
1/4 cup grated Parmigiano Reggiano (don't even think about using that awful dry pre-made stuff that smells like sweat socks)
1/4 cup toasted pine nuts
I always prep everything before beginning to cook, otherwise things get burned. Timing is everything!
1. Pour yourself a glass of Chardonnay. I recommend this one. Of course this step is optional, but in my kitchen it is a necessary part of the process.
2. Grate the rind from the limes and set aside. Squeeze the lime juice into a small container for later. Chop up the sun-dried tomatoes, grate the Parmesan, prep the arugula and toast the pine nuts. Boil the water for the pasta. This is a very quick meal to cook once everything is prepped.
3. When your pasta is almost ready, sauté the garlic, red pepper flakes and lime rind in the olive oil. Add the sun-dried tomatoes and grind in the salt and pepper . This whole process will only take a couple of minutes. Strain the pasta, but add a splash of the pasta water to the pan first to avoid the ingredients drying out. Toss the pasta in the mixture, adding the lime juice, pine nuts and arugula. Stir it all together for less than a minute and plate it immediately.
4. Top with generous amounts of freshly grated Parmesan.
Sit back and enjoy the praise.
I recently had the pleasure of reviewing the French Women Don't Get Fat Cookbook by Mireille Guiliano and fell so in love with this recipe. When I make new recipes, I do it by the book the first few times and then start adding my own tweaks. Here is my version of Guiliano's Spaghetti With Lime And Arugula:
3 limes12 ounces spaghetti
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomatoes, chopped
6 ounces fresh arugula (washed and dried)
freshly ground salt and pepper
1/4 cup grated Parmigiano Reggiano (don't even think about using that awful dry pre-made stuff that smells like sweat socks)
1/4 cup toasted pine nuts
I always prep everything before beginning to cook, otherwise things get burned. Timing is everything!
1. Pour yourself a glass of Chardonnay. I recommend this one. Of course this step is optional, but in my kitchen it is a necessary part of the process.
2. Grate the rind from the limes and set aside. Squeeze the lime juice into a small container for later. Chop up the sun-dried tomatoes, grate the Parmesan, prep the arugula and toast the pine nuts. Boil the water for the pasta. This is a very quick meal to cook once everything is prepped.
3. When your pasta is almost ready, sauté the garlic, red pepper flakes and lime rind in the olive oil. Add the sun-dried tomatoes and grind in the salt and pepper . This whole process will only take a couple of minutes. Strain the pasta, but add a splash of the pasta water to the pan first to avoid the ingredients drying out. Toss the pasta in the mixture, adding the lime juice, pine nuts and arugula. Stir it all together for less than a minute and plate it immediately.
4. Top with generous amounts of freshly grated Parmesan.
Sit back and enjoy the praise.
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