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Lemon and Arugula Rigatoni

Lemon Arugula Rigatoni

Lemon Arugula Rigatoni

When we first started cooking, we wanted everything quick. The quicker the better, in our minds. We took lots of shortcuts to get to delicious food in the fastest way possible. Along we the way, we started to learn that while some shortcuts work, others sacrifice flavor in a big way. Sometimes, there actually is a reason to simmer a soup longer than 20 minutes, or to wait for dough to rest. We’ve learned that the hard way — but gained valuable lessons about what is worth the wait.

Now that we don’t mind spending a little extra time for the payoff in the end, quick meals that don’t sacrifice flavor are “it” for us. This pasta is one of those — zesty, tart lemon along with fresh baby arugula, white beans, and savory Pecorino cheese. It’s essential Italian: simple flavors at their finest, and can be pulled off in 30 minutes or less.

We were hooked the first time we made it with baby arugula from Full Hand Farm, and have made it again a few times for some meals with friends. Since it’s so quick and simple, we’ve added it to our list of recipes in the Healthy + Whole series too. It’s already become a “Go To” meal for us.

We’d love to hear from our readers — what are your favorite, simple “Go To” meals?  Please let us know your ideas in the comments below, or using the Contact form. We’ll take our favorite reader ideas and turn them into a Healthy + Whole recipe!

Lemon Arugula Rigatoni

Lemon and Arugula Rigatoni
 
by:
Makes: 4
What You Need
  • ¾ pound whole wheat or gluten-free rigatoni (or any pasta shape)
  • 4 cups baby arugula
  • 15-ounce can cannellini (white) beans
  • Zest and juice from 1 lemon
  • 1 to 2 tablespoons extra-virgin olive oil
  • ½ to ¾ cup grated Pecorino (or Parmesan) cheese, plus more for serving (optional)
  • Kosher salt
  • Black pepper
What To Do
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
  2. Meanwhile, drain and rinse the white beans and place them in a large bowl with the arugula. Add zest and juice of the lemon into the bowl; add 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper. Toss gently to combine all flavors.
  3. When pasta is done, drain it. Add it immediately to the large bowl with beans and arugula along with oil and cheese; stir to combine. The warm pasta will wilt the arugula and warm the beans. Serve immediately, topped with more shredded cheese, salt, pepper, olive oil and or/lemon zest if desired.
Notes
Adapted from Martha Stewart
 

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SonjaLemon and Arugula Rigatoni

Comments 29

  1. Abby

    The warm weather has made me CRAVE simple lemony dishes. This pasta sounds perfect. Just a tip- the canalinis don’t appear in the list of ingredients in the recipe.

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  3. Ashley

    Absolutely adore these 2 photos and the simplicity of this dish. Will definitely be making this soon! All about the lemon lately.

  4. Kathryn

    Pasta is definitely my go too when I want a quick meal (which I do quite often). I’ve made a similar recipe before with parsley rather than arugula which was so tasty. Can’t wait to give this one a try!

  5. Lindsey @ Pas de Deux

    Isn’t it funny how you can “forget” favorite recipes and flavors as the seasons change? This is such a classic, perfect flavor combination, but staring at a bag of arugula at the market last weekend, I would never have remembered it. Thanks for this delicious, simple recipe–I can’t wait to make it!
    P.S. The lemon zest in your photos is just so lovely! It really makes the photos *pop*!

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      Sonja

      You are welcome — we hope you enjoy it! And thanks re the lemon zest — it really makes the flavor pop too!

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