Spaghettini with Asparagus and Arugula Rocket Rucola
Brighten up your dinner table with this vibrant and fresh Spaghettini with Asparagus and Arugula (Rocket/Rucola)—a light yet flavorful pasta recipe bursting with seasonal ingredients. Tender spaghettini is tossed with crisp asparagus, peppery arugula, and a fragrant garlic-infused olive oil, then finished with zesty lemon juice and a sprinkling of Parmesan cheese. Optional toasted pine nuts and red chili flakes elevate the dish with a touch of crunch and heat. Ready in just 30 minutes, this vegetarian pasta is perfect for weeknight meals or elegant entertaining. Serve it as a standalone dish or pair it with crusty bread for a satisfying and wholesome experience. Keywords: spaghettini recipe, pasta with asparagus, arugula pasta, easy vegetarian pasta, lemon garlic pasta.
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Recipe Information
Ingredients
- 400 grams Spaghettini pasta
- 300 grams Asparagus
- 100 grams Fresh arugula (rocket/rucola)
- 3 units Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 1 unit Lemon (zest and juice)
- 50 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 30 grams Pine nuts (optional, toasted)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghettini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 4-5 minutes, or until tender-crisp. Remove from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and mince the garlic cloves. Sauté the garlic over low heat for 1-2 minutes, until fragrant but not browned.
Add the drained spaghettini to the skillet, tossing it with the garlic oil to coat. Gradually add reserved pasta water (a few tablespoons at a time) to loosen the pasta as needed.
Add the cooked asparagus, arugula, lemon zest, and juice to the skillet. Toss everything together until the arugula wilts slightly, about 1-2 minutes.
Season the pasta with salt, black pepper, and optional chili flakes. Taste and adjust seasoning as desired.
Divide the pasta among serving plates. Top with grated Parmesan cheese and toasted pine nuts, if using. Serve immediately.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 14.7 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 850 mg | 65% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1463 mg | 31% | |
*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.
