Healthy Lifestyle Diets Vegetarian Recipes Healthy Vegetarian Dinner Recipes Healthy Vegetarian Pasta Recipes Arugula Pasta with Lemon & Parmesan 5.0 (1) 1 Review This arugula pasta with lemon and Parmesan has a silky, light sauce seasoned with peppery arugula and lemony fresh undertones. The panko topping adds a crunchy, nutty layer to this easy vegetarian dinner. By Karen Rankin Karen Rankin Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke Active Time: 20 mins Total Time: 35 mins Servings: 4 Nutrition Profile: Nut-Free Soy-Free Vegetarian Egg-Free Jump to Nutrition Facts Ingredients 8 ounces whole-wheat or brown rice spaghetti 2 tablespoons extra-virgin olive oil, divided ½ cup whole-wheat panko breadcrumbs 2 tablespoons chopped fresh flat-leaf parsley ¾ ounce Parmesan cheese, grated (about 7 tablespoons; see Tip), divided 1 ½ teaspoons grated lemon zest, divided 4 large cloves garlic, peeled and smashed 2 tablespoons lemon juice 3 tablespoons unsalted butter ½ teaspoon salt ½ teaspoon ground pepper 3 cups arugula Directions Cook pasta in a Dutch oven or other large pot according to package directions. Drain, reserving 1 cup cooking water; rinse the pasta in warm water. Set aside. Wipe the pot dry; add 1 tablespoon oil and heat over medium-high heat. Add panko and cook, stirring often, until golden brown and crispy, about 2 minutes. Transfer to a small bowl and let cool slightly, about 10 minutes. Add parsley, 2 tablespoons Parmesan and 1 teaspoon lemon zest and stir until combined. Set aside. Add the remaining 1 tablespoon oil to the pot and heat over medium heat. Add garlic and cook, stirring often, until aromatic and beginning to turn golden brown, 2 to 3 minutes. Add lemon juice and the reserved 1 cup cooking water; increase heat to medium-high and bring the mixture to a boil. Cook, undisturbed, until slightly reduced, 2 to 3 minutes. Using a slotted spoon, remove and discard the garlic. Add butter, salt, pepper and the remaining 5 tablespoons Parmesan and 1/2 teaspoon lemon zest ; cook, stirring, until the butter melts and the mixture becomes slightly thickened, about 1 minute. Add the pasta and toss until it is warmed through, about 1 minute. Add arugula and toss until just wilted. Top with the toasted panko mixture. Tip: Grate Parmesan with a microplane grater or using the smallest holes of a box grater. Originally appeared: EatingWell.com, January 2022 Rate It Print Nutrition Facts (per serving) 423 Calories 20g Fat 52g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 3/4 cup Calories 423 % Daily Value * Total Carbohydrate 52g 19% Dietary Fiber 7g 25% Total Sugars 3g Protein 13g 26% Total Fat 20g 26% Saturated Fat 8g 40% Cholesterol 30mg 10% Vitamin A 934IU 19% Sodium 471mg 20% Potassium 361mg 8% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved