Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

I have been sick for the past few days with very little appetite so I was happy to wake up today feeling better and really hungry. I thought about what I wanted for lunch and I kept going back to a pasta with greens so I went through the refrigerator to see what I could come up with. I found a lemon, spinach & arugula, Parmesan, and some pine nuts along with an onion and some rigatoni. Simple, light, and tasty. I threw this recipe together in 20 minutes and it tasted so delicious! I loved the combination of textures and flavors and I was so glad it wasn’t drenched in a heavy sauce. I am excited to eat the leftovers for lunch tomorrow.

Cook the rigatoni in salted boiling water, per package instructions, until cooked to al dente. Reserve 1/3 cup cooking water then drain the remainder.

While the pasta is cooking, by heating the olive oil in a large skillet over medium heat. Add the onion and crushed red pepper flakes then cook, stirring often, for 6-7 minutes, or until starting to caramelize. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the lemon juice and butter then remove from the heat; whisk until well combined. Add the cooked & drained pasta, spinach & arugula, and toasted pine nuts. Season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed. Pour into a serving bowl and top with lemon zest and serve with freshly grated Parmesan, to taste. Enjoy.

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5 from 1 vote

Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main

Cuisine: Italian

Author: Pam - For the Love of Cooking

Ingredients

• 4 oz rigatoni pasta, cooked in salted water, per package instructions
• 1 tbsp olive oil
• 1/4 small yellow onion, diced
• Pinch of crushed red pepper flakes, to taste
• 1 large clove of garlic, minced
• Juice from 1/2 large lemon, more if desired
• 1 tbsp butter
• 2 cups baby spinach and arugula mix
• 1-2 tbsp toasted pine nuts, to taste
• Sea salt and freshly cracked pepper, to taste
• Zest from 1/2 large lemon
• Freshly grated Parmesan, to taste

Instructions

• Cook the rigatoni in salted boiling water, per package instructions, until cooked to al dente. Reserve 1/3 cup cooking water then drain the remainder.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and crushed red pepper flakes then cook, stirring often, for 6-7 minutes, or until starting to caramelize. 
• Add the minced garlic and cook, stirring constantly, for 1 minute. 
• Add the lemon juice and butter then remove from the heat; whisk until well combined. 
• Add the cooked & drained pasta, spinach & arugula, and pine nuts.
• Season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed. 
• Pour into a serving bowl and top with lemon zest and serve with freshly grated Parmesan, to taste. Enjoy.