Arugula the peppery, strong scented herb is the latest addition to my herb garden this year. Argula has slender toothed leaves that are rich in Vitamin A & C and an excellent source of folate. It also provides phyto-nutrients & beta-caratone that promotes healthy eyes, skin and immune function. Arugula is normally eaten raw in salads. It has an acquired taste meaning that you don't fall in love with the taste at the first time. But you could get used to the taste gradually. I picked the tender ones to make this dish as it has milder flavor compared to matured leaves that are very pungent.
Cellentani Pasta - 2 Cups
Arugula - 1 cup
Chili Flakes - 1 tbs
Lemon Zest (grated) - 1 tbs
Lemon Juice - 1 tbs
Garlic (Minced) - 3 cloves
Sun dried tomatoes - 7
Parmesan Cheese - 2 tbs
Cook pasta according to package directions with 1/2 tsp of salt and a tablespoon of oil. Drain well reserving 1/4 cup of the pasta water. Meanwhile take out the arugula leaves from their stems. Melt butter in a skillet over medium heat. Add minced garlic and sauté till it becomes golden brown. Add the sun dried tomatoes, arugula leaves and sauté the leaves until wilted. Add the reserved water,lemon zest and chili flakes. Stir in pasta and cook for a minute. Pour lemon juice over pasta. Sprinkle Parmesan cheese and serve immedietly.
Sun dried tomatoes in oil tastes better than the simply dried ones. As I used latter, I soaked for a min in the water to plump it up.
I made this dish for the third time within a week as per my son's request and that shows the sure success of this dish. I altered the recipe little bit everytime. One time adding heavy cream along with the pasta water and next time adding fire roasted tomatoes.