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Spaghetti with Arugula, Corn, Garlic and Chili

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Arugula Pasta

Arugula Garlic and Chili Pasta

S. Wongkaew

Arugula pasta is one of my favorite, easy weeknight recipes. Thin spaghetti noodles are tossed with baby arugula, also known as "rocket", fresh corn, garlic and chili then topped with a squeeze of lemon juice and Parmesan cheese.

The addition of fresh corn adds a fresh sweetness to the pasta while the dried chili flakes add a spicy kick.

The arugula can also be substituted with baby spinach.


  • 1 large cob of corn
  • 3 garlic cloves, finely chopped
  • 1/2 tsp of dried chili flakes
  • 2 Tbsp olive oil
  • 1/2 Tbsp butter
  • 3 cups of baby arugula (rocket)
  • 1/2 tsp of sea salt
  • Juice from 1/2 lemon
  • Fresh Parmesan cheese for grating
  • Thin spaghetti noodles for 2


  1. Boil the corn until soft for about 10 minutes. Cool and then slice off the kernels with a sharp knife. Place kernels in a bowl and set aside.
  2. Boil the pasta according to packet instructions. Reserve 3 tablespoons of pasta water and then drain pasta. Set aside.
  3. Heat oil and butter in a large skillet over a medium heat. Saute the garlic for 30 seconds then add the chili flakes and stir-fry for another 30 seconds.
  4. Next, add the arugula and stir with a wooden spoon for about 3 minutes or until it wilts slightly. Add the corn and salt and stir well to combine.
  5. Add the pasta to the skillet along with the reserved pasta water. Stir for minute then divide pasta into serving bowls. Top with freshly shaved Parmesan cheese and serve.
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