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
- 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.
- Boil the pasta according to packet instructions. Reserve 3 tablespoons of pasta water and then drain pasta. Set aside.
- 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.
- 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.
- 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.