This post may include affiliate links; for details, see our disclosure policy.

This simple lemon arugula rigatoni pasta recipe is full of nutritious greens, white beans, lemon, and a bit of Parmesan cheese.

Lemon Arugula Rigatoni Pasta Recipe

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. This rigatoni pasta recipe, though, is so quick and simple that there’s no need to wait! Keep reading for the recipe.

Related: Orecchiette Pasta with Lemon Asparagus

Making this rigatoni pasta recipe

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 lemon arugula rigatoni pasta recipe 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 this rigatoni pasta recipe with baby arugula from our local farmers market, and we’ve made it again a few times for some meals with friends. Since it’s so quick and simple, it’s already become a “Go To” meal for us. (PS Want more recipes with this leafy green? Here are our best arugula recipes.)

Lemon Arugula Rigatoni

Baby arugula is a must! Don’t use standard arugula.

Make sure to buy baby arugula for this pasta: not standard! You can find baby arugula in lots of mainstream groceries here in the US! It’s also available at farmers markets. As a rule of thumb: if it is sold as a bunch, stay away. Use the baby greens that are sold in packages or bags. Here’s the difference between the two:

  • Baby arugula is tender, with a mild flavor and a fluffy texture.
  • Standard arugula is usually sold in bunches. It has a much stronger peppery flavor, and sometimes the stems are tougher. It’s not as good for a salad like this one.

How to cook pasta to al dente? 

Cooking pasta too long is a common mistake in the kitchen. For this rigatoni pasta recipe, you’ll want to have perfectly al dente pasta. To cook pasta to al dente, check the package instructions and then start tasting your pasta a few minutes before that! The timing listed on many packages results in rubbery pasta. You want to catch the pasta right when it goes from crunchy to tender. It should still be slightly firm inside–but not crunchy!

We’d love to hear from you — what are your favorite, simple “Go To” meals?  Please let us know your ideas in the comments below!

This rigatoni pasta recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Arugula Rigatoni Pasta Recipe


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

This simple lemon arugula rigatoni pasta recipe is full of nutritious greens, white beans, lemon, and a bit of Parmesan cheese.


Ingredients

Scale
  • 3/4 pound whole wheat or gluten-free rigatoni
  • 4 cups baby arugula
  • 15-ounce can cannellini beans
  • 1 lemon (zest and juice)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt
  • ¾ cup grated Pecorino (or Parmesan) cheese, plus more for serving (optional)
  • Fresh ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
  2. Meanwhile, drain and rinse the cannellini beans and place them in a large bowl with 4 cups arugula. Add the lemon zest and juice of the lemon to the bowl, then add 1 tablespoon olive oil, the kosher salt, and a few grinds of black pepper. Toss gently to combine all flavors.
  3. When pasta is done, drain it and add immediately to the large bowl with beans and arugula. Add another 1 tablespoon olive oil and ¾ cup Pecorino cheese and stir to combine (the warm pasta will wilt the arugula and warm the beans).
  4. Serve immediately, topped with additional cheese, salt, pepper, olive oil and/or lemon zest if desired.

Notes

Adapted from Martha Stewart

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian Inspired

Keywords: Lemon Arugula Pasta, Rigatoni Pasta recipe, Rigatoni Pasta, Pasta Recipes, Vegetarian Pasta Recipe

Looking for more fast and easy dinner recipes?

Outside of this lemon arugula rigatoni pasta recipe, here a few more of our favorite fast and easy dinner recipes:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

33 Comments

  1. This was FANTASTIC!! I made it for lunch prep and it’s held over well. So simple and so delicious!

  2. Absolutely delicious and nutritious–a complete meal on a plate. So easy to make! Thank you!!!!

  3. Just made this for dinner and used a combo of spinach and arugula. It was delicious! Thank you for sharing. I will make it again!

  4. You mentioned about some things you had learned over the years not to rush when cooking. I was wondering if you have a compilation or could write a post about what all you have found is worth it to spend time cooking. I know I used to cook everything on high, and only recently have I been trying to cook things slower (kind of a must when making carmelized onions. ;-) ). I would love to read a post about what to give a little extra time to when cooking. Love your blog.

    1. Carolyn, this is a wonderful idea! I’ve added this to our list of post ideas. Thanks for mentioning!

  5. I just clipped this to my Evernote recipe file. 5 years ago, I would have said putting white beans with pasta was just plain crazy, but now I do it all the time. So tasty and so healthy!

  6. One look at this recipe and I know it will become a “go-to” meal in our home too. Sounds wonderful. We love lemon and arugula. Looks delicious! A really nice, nutritious way to get your fill of pasta for the week :)

  7. I was impressed by this recipe when you posted it earlier this week, so I made it tonight for a friend. We enjoyed it very much. It’s a cinch to make, and so fresh and healthy! Will definitely make it again very soon! Thanks. :)

    1. Melanie — Wonderful! I’m so glad you tried it out and enjoyed it! It is so great to hear feedback on recipes, so thank you for taking the time to let us know :)

  8. I love you added the white beans to this recipe. Anything to get a balanced, cheap meal in under 30 minutes. Ah life of student, thank for the recipe.

  9. I never tire of pasta dinners. Whenever I know I’m not going to have much time to cook, I put pasta on the menu and it’s never a disappointment. I love this recipe–so simple and delicious!

  10. I love dishes like this that are bright and quick. We really love stir frys for easy weeknight meals. We throw whatever veggies we have in a skillet with chicken or thin strips of beef and saute it in sesame oil. We are huge fans of Asian sauces and like being able to customize it to be more sweet or spicy (we might be a tad obsessed with Sriracha!) depending on our mood. We serve it over udon or rice noodles for a quick filling meal!

    1. Sounds delicious — we’re huge Sriracha fans too. The stir fry is such a great improv meal! We’ve been doing a variation on it a lot lately – fried rice – a similar “clean out the fridge” type of idea.

  11. I love simple pasta recipes as they always taste more amazing than you’d think just looking at the ingredients list. And if they’ve got lemon – even better! This one sounds great, another one to try out.

  12. When I saw this post this morning, I immediately knew what I was making for dinner tonight. So I tried it out, and it was delicious and a very quick dinner to make! Perfect for weeknight meals. Thank you for the recipe and the inspiration!

  13. LOVE arugula! And pasta. And cheese. And white beans. This looks the perfect dish for me! :-) I posted this to our Delicious Karma “Pasta” Pinterest Board so I can come back and make it!

  14. 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*!

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

  15. 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!

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

  17. This dish looks healthy, fresh, and satisfying. I’ve been using a lot of lemons lately, and will continue to do so when I make this!

  18. 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.

See More Comments