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Spaghetti with lemon, chili, garlic and arugula

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Ingredients for 4 servings:

  • 750 g spaghetti, linguine or fettucine
  • 4 tbsp olive oil
  • 2 cloves garlic, crushed
  • 4 tbsp capers
  • 1 tsp chili flakes, dried
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 3 cup(s) arugula, coarsely chopped
  • ¾ cup Parmesan cheese, grated
  • pepper, black

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

Cook spaghetti in a pot of boiling water until al dente. Meanwhile, heat the oil in a large pan, add the garlic and capers, and sauté for 1 minute. Add the chilies, lemon zest, and juice and cook for 1 minute. Drain the pasta in a colander, then add it to the garlic oil along with the arugula and Parmesan cheese and mix well. Add more Parmesan cheese and oil, if desired. Before serving, season the pasta with black pepper and serve with warm, toasted bread. Serve as a starter for 6, or as a main course (e.g., with salad) for 4 people.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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