Lemon & Arugula Pasta

This is my new favorite spring/summer pasta dish.  It’s so light and delicious.  The lemon is bright and fresh, the garlic and red pepper flakes give it a zing and the arugula balances everything with it’s peppery flavor.  And well, everything gets better when you top it with a heap of yummy cheese, right?  Angel hair pasta is so light…makes me feel like I’m consuming half the carbs of a regular pasta dish.  HA!  If only…
I made the full amount for 3 people and enjoyed the leftovers for lunch a few days later in the week.  I enjoyed every bite…mmmm carbs.

you will need:
1 cup panko bread crumbs
8 tablespoons extra virgin olive oil
salt & pepper
3 garlic cloves, silvered
¼ teaspoon dried red pepper flakes
1 lemon, zest & juice
1 pound angel hair pasta
1 bag arugula
freshly grated Pecorino Romano

In a skillet, combine the panko with 2 tablespoons of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown.  This will take around 10 minutes. Season with salt and pepper, then transfer to a small bowl until you’re ready to use it.

In the same skillet, heat the remaining 6 tablespoons of olive oil over low-medium. Add the garlic and red pepper flakes and cook for about 10 minutes to infuse the oil and gently cook the garlic. Try to be sure that the garlic doesn’t burn, because then it tastes bitter. Season with salt and pepper, stir in the lemon zest and remove from heat.

While the garlic is cooking, bring a large pot of well-salted water to a boil. Add the pasta and cook for 3 to 4 minutes. Drain the pasta and transfer to a large bowl. Immediately add the arugula, the oil/garlic, bread crumbs and lemon juice. Gently toss everything together. Serve with large handfuls of grated Parmesan on top.

serves: 4-6
time: 25 minutes
from: Tyler Florence via Shutterbean

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