Description
A bright and zesty Italian-inspired pasta salad with capellini, arugula, lemon, and Parmesan. Light, fresh, and ready in 15 minutes, perfect for a quick meal or side.
Ingredients
3 tablespoons high-quality olive oil
1 lemon, zest and juice reserved
1/2 cup freshly grated Parmesan
12 oz capellini pasta
3 cups arugula
1 clove garlic, minced (optional)
Salt and freshly ground black pepper
1/2 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil.
Cook capellini according to package instructions until al dente.
While pasta cooks, whisk olive oil, lemon juice, zest, garlic, and red pepper flakes in a large bowl.
In the same pot, blanch arugula for 10 seconds in hot water, then shock in ice water to refresh.
Combine hot pasta with arugula, then drain excess water.
Toss with lemon-olive oil dressing until coated.
Stir in Parmesan and black pepper. Season to taste.
Notes
Use gluten-free pasta for a gluten-free version
Add grilled shrimp or chickpeas for extra protein
Store leftovers in an airtight container for up to 2 days
Fresh basil or dill pairs well with this salad
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg