Garlic & Lemon Pasta With Arugula

Garlic & Lemon Pasta With Arugula

This pasta dish with a fantastic garlic-lemon taste has arugula as the star of the dish!

Arugula is a type of cruciferous plant with beneficial anti-oxidants, vitamins, and minerals.  People who eat a diet high in cruciferous vegetables like arugula have a lower risk of diseases like colon cancer, prostate cancer, breast cancer, and lung cancer, according to the National Cancer Institute. Arugula contains vitamins such as vitamin A, vitamin C, and vitamin K, to name a few. Vitamin K promotes bone health and aids in the prevention of osteoporosis.

Vitamin K also aids in the prevention of neuronal damage in the brain, which is advantageous to Alzheimer’s patients. Vitamin A is important for optimal vision and skin health. Vitamin C is a water-soluble vitamin that has a long list of benefits. The number of advantages to including arugula into our diets is endless.

Arugula has a distinct flavor characteristic from the rest of the family. The peppery, acidic flavor of arugula makes it a terrific accent to a variety of dishes. Combine a handful with eggs, sandwiches, salads, or smoothies. For a rush of flavor and nutrients, top your meats right off the grill with a generous sprinkle of arugula. Garlic and lemon spaghetti is one of the favorite arugula dishes. Try this easy recipe for a refreshing summer dinner that’s high in vitamins and nutrients

Servings 4


  • 1 lbs spaghetti, dry or zucchini noodles 
  • 1/2 cup olive oil extra virgin
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1 tbsp grated lemon peel
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken broth
  • 2 tsp dried basil
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 cup arugula microgreens
  • 1/2 cup chopped fresh parsley
  • freshly grated Parmigiano-Reggiano
  • Sea salt and ground pepper, 
  • squeeze of lemon


  1. Cook pasta till al dente in a big saucepan of salted boiling water. Alternatively, you can make zucchini noodles.
  2. In the meantime, heat the oil and butter in a small saucepan over medium-low heat.
  3. Raise the heat to medium-high and stir in the garlic, lemon peel, lemon juice, broth, basil, salt, and pepper.
  4. Bring to a soft simmer, lower heat to low, and continue to cook for 3 minutes.
  5. Drain the pasta, return it to the saucepan, and pour the hot sauce over it, along with the arugula and parsley.
  6. Toss the pasta and sauce together gently with tongs.
  7. Transfer pasta to a serving bowl that has been preheated.
  8. Serve with a squeeze of lemon juice, grated Parmigiano-Reggiano, sea salt, and freshly ground pepper on top.

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