There are times when I want to make a slow-cooked, multi-step meal. I find great enjoyment in cooking leisurely. Putting together which flavors go with which, adding dashes and sprinkles as I see fit. I love the creativity that can come when it’s just me in the kitchen, working with what I have and without time restrictions.
And then there are times when home cooked can be simple. Using up staples like lemons, pasta, and a hard cheese to create something more delicious than the sum of its parts.
This is one of those times.
When you have good ingredients, cooking becomes a lot more intuitive. It’s difficult to go wrong with pasta and cheese.
This pasta salad is delicious served hot or cold, on its own or as an accompaniment to whatever else you have one hand (think grilled chicken or fish).
There’s no chopping involved, just a quick split of a lemon to get out its juice after it has been zested.
All of the dressing is prepared right in the serving dish and the hot pasta works to wilt and lightly cook the arugula. Because there are so few ingredients, the ones included really shine through! Make sure to crank out lots of fresh black pepper-- the perfect pairing to bring out the already peppery arugula.
While the lemon makes this dish an obvious fit for summer months, it lends itself well to be a staple during this changing season. It’s still hot out, and many people’s schedules are busy and changing with the start of school. This pasta takes less than 15 minutes to prepare, is light, and flavorful. It also makes a delicious lunch to bring to work the next day!
Lemon and Arugula with Capellini Pasta
- 3 tbsp. olive oil
- 1 lemon zest and juice
- ½ cup parmesan cheese freshly grated
- 1 tbsp. black pepper
- 2 cups fresh baby arugula loosely packed
- ½ lb. capellini pasta (angel hair)
- Cook pasta according to package instructions
- While the pasta is cooking, prepare the dressing
- To a bowl add olive oil, lemon juice, lemon zest, a generous amount of black pepper, and fresh arugula
- Drain pasta and add to the bowl while it is still hot
- Begin stirring until you start to see the arugula wilt from the heat
- Add in freshly grated Parmesan and stir to combine