Cooking

Lemon Arugula Pasta

This is a really delicious vegetarian pasta dish we made a few weeks ago (and have on the menu for later this week) with good-for-you greens.  A friend actually made this dish for us and brought it over when we had our son.  I always wanted to make it again but had forgotten about it until recently.  Luckily I still had her e-mail with the link!

Lemon Fusilli with Arugula by Barefoot Contessa

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Arugula is in season right now so we have been picking up bags at the farmers’ market.  This is a great way to get some extra greens in your diet.

Recipe Notes:

  • We used a little less lemon the first time, but would probably use the full amount the second time.
  • Used sun-dried tomatoes packed in oil, chopped, instead of cherry tomatoes, just because it was what we had on hand.  I’m excited to try this dish with fresh cherry tomatoes from the garden this summer.
  • We used a pint of organic half and half instead of heavy cream to reduce the caloric content a bit.
  • For the pasta we used organic whole wheat spirals from Trader Joe’s.  This had become our favorite pasta recently.  You can’t taste the “wheatiness” at all.

We really enjoyed this dish.  Hope you do too!

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