Lemony Rigatoni with Spinach, Arugula, and Pine Nuts
Servings 2 - 4
Equipment
- Large pot
- Strainer
- Large skillet
Ingredients
- 4 oz rigatoni pasta, cooked in salted water, per package instructions
- 1 tbsp olive oil
- ¼ 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 a large pot of 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.