Spaghetti with Arugula Rocket Parmesan and Pine Nuts
Bright, fresh, and bursting with flavor, this Spaghetti with Arugula (Rocket), Parmesan, and Pine Nuts is an elegant yet effortless dish perfect for weeknight dinners or casual entertaining. Featuring tender al dente spaghetti tossed in a fragrant garlic and lemon-infused olive oil sauce, this recipe showcases the peppery bite of arugula balanced by nutty, golden-toasted pine nuts and a generous sprinkle of Parmesan cheese. A hint of optional red chili flakes adds subtle heat, while fresh lemon zest and juice brighten every bite. Ready in just 25 minutes, this wholesome pasta dish is as easy to prepare as it is satisfying, offering a delightful blend of textures and flavors that are sure to impress. Perfect for lovers of simple yet sophisticated Italian-inspired recipes, this meal is a true celebration of fresh, high-quality ingredients.
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Recipe Information
Ingredients
- 400 g spaghetti
- 100 g arugula (rocket)
- 50 g Parmesan cheese, finely grated
- 30 g pine nuts
- 4 tbsp extra virgin olive oil
- 2 units garlic cloves, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 3 liters water
- 2 tbsp salt for boiling pasta
Instructions
Bring 3 liters of water to a boil in a large pot and add 2 tablespoons of salt.
Add the spaghetti to the boiling water and cook according to the package instructions until al dente, typically 8-10 minutes.
While the spaghetti is cooking, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown and aromatic. Remove from heat and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the red chili flakes (if using) and lemon zest to the skillet, stirring to combine. Cook for 30 seconds.
Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
Add the drained spaghetti to the skillet with the garlic mixture. Toss well to coat the pasta in the flavored oil.
Gradually add the lemon juice, Parmesan cheese, and a splash of the reserved pasta water. Toss continuously until the cheese has melted and the sauce is silky, adding more pasta water if needed.
Fold in the arugula and let it wilt slightly from the heat of the pasta.
Season with salt and freshly ground black pepper to taste.
Divide the pasta among serving plates or a large platter. Top with toasted pine nuts and an additional sprinkle of Parmesan cheese if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 14874 mg | 647% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 6.9 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 829 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
