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Lemon Arugula Rigatoni Pasta Recipe

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


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


  • 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
  • 3/4 cup grated Pecorino (or Parmesan) cheese, plus more for serving (optional)
  • Fresh ground black pepper


  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 3/4 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.


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