I’m a sucker for pretty pasta. I get excited when I see packages of pasta with different shapes and colors. It gets thrown in my shopping cart faster than most anything else. It isn’t like I go out and hunt for it. I run across it when I’m out shopping. I was in a HomeGoods recently and spotted this flower shaped colored pasta. At least it looks flower shaped to me. I immediately thought it was a perfect shape for a spring dish. But what to make? Then I had this idea for pasta with lemon butter garlic sauce.
I run across lots of recipes on the internet. I don’t subscribe to a lot of food magazines. Occasionally I’ll pick up one in the store or someone will give me one. It was in one of those magazines I remembered seeing a pasta with garlic sauce recipe. I should have saved it. In one of my “cleaning before company comes over” moments, I trashed a pile of magazines I had sitting on the counter. Perhaps some of you can relate. The house never is cleaner than when entertaining family and friends. Drop by unannounced and you will find those piles of clutter hanging out in different spots. *Ahem*
Pasta with lemon butter sauce is meatless. I wanted to keep it light and fresh. Well, light as could be because it does have butter. You could go with all olive oil if you want. Although buttered noodles do have a special place in my food loving soul. I used arugula for this pasta for a change instead of spinach. I added pine nuts for a little crunch and because I think they go so well with lemon. Shaved parmesan tops it off. Use parmigiano-reggiano if you have it.
What pasta shape is your favorite? Does colored pasta strike your fancy? I’m glad it isn’t all the same. The shapes and colors make it fun and interesting too. Who knows what I’ll find next time I’m out and about. Stay tuned…
Pasta with Lemon Butter Garlic Sauce
Makes 4 to 6 servings
- 12 ounces dried pasta
- 1/4 cup unsalted butter
- 3 to 4 garlic cloves, minced
- 1 teaspoon chopped fresh thyme leaves
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- Grated zest from 1/2 lemon
- 1/2 teaspoon salt
- 3 ounces (about 3 cups) baby arugula leaves
- 1/4 cup toasted pine nuts
- Shaved parmesan cheese for garnish
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain cooked pasta.
In the same large pot over medium heat, melt the butter and cook an additional 1 to 2 minutes. If you want browned butter, cook until it has a light brown color. Add the garlic and thyme, stir, and cook until fragrant, about 1 minute. Be careful not to over-brown the butter or garlic.
Remove the pot from the heat. Add the olive oil, lemon juice, lemon zest, and salt. Stir to combine. Add the pasta, arugula, and pine nuts and toss to coat with the sauce. The arugula will wilt.
Transfer pasta to a serving bowl, platter, or individual plates. Top with shaved parmesan cheese. Serve immediately.