How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemony Bucatini With Wilted Arugula?

You need 9 ingredients. The key ingredients include: About 25 sticks of spaghetti or fettuccine. I used bucatini. (Alternatively, you can use 1 cup of uncooked pasta of your choice.), 2-3 cups arugula (add more if you want), 1 1/2 tablespoons extra virgin olive oil, 1 large clove of garlic - minced, and more.

Is Lemony Bucatini With Wilted Arugula suitable as general?

Yes, Lemony Bucatini With Wilted Arugula falls under the General category and is a great choice for this type of meal.

How do I store leftover Lemony Bucatini With Wilted Arugula?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Bucatini With Wilted Arugula Recipe

Name: Lemony Bucatini With Wilted Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 25 sticks of spaghetti or fettuccine. I used bucatini. (Alternatively, you can use 1 cup of uncooked pasta of your choice.); 2-3 cups arugula (add more if you want); 1 1/2 tablespoons extra virgin olive oil; 1 large clove of garlic - minced; 1 teaspoon fresh lemon juice; 1/8 + 1 teaspoons sea salt, plus 1 tsp to salt the pasta water (adjust per your taste preference); 1/8 teaspoon crushed red pepper (adjust per your taste preference); 1 tablespoon toasted pine nuts (Alternatively, you can use toasted walnuts or toasted slivered almonds); Pecorino Romano or Parmiagano Reggiano for garnish

Lemony Bucatini With Wilted Arugula – a delicious recipe with I used bucatini, arugula, extra virgin olive oil, clove of garlic, lemon juice, +. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

About 25 sticks of spaghetti or fettuccine. I used bucatini. (Alternatively, you can use 1 cup of uncooked pasta of your choice.)
2-3 cups arugula (add more if you want)
1 1/2 tablespoons extra virgin olive oil
1 large clove of garlic - minced
1 teaspoon fresh lemon juice
1/8 + 1 teaspoons sea salt, plus 1 tsp to salt the pasta water (adjust per your taste preference)
1/8 teaspoon crushed red pepper (adjust per your taste preference)
1 tablespoon toasted pine nuts (Alternatively, you can use toasted walnuts or toasted slivered almonds)
Pecorino Romano or Parmiagano Reggiano for garnish

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Quick Info

Servings
4 servings
Calories
124 kcal
Category
General

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Lemony Bucatini With Wilted Arugula

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