Lemon Arugula Pasta

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
20 min

Lemon arugula pasta is pasta made with a cheesy lemony sauce and tossed with arugula and sun-dried tomatoes. It’s a great weeknight dinner option that everyone will love!

There is no chance that I will ever get tired of lemon flavored anything. I love lemon so much that I’ve made it the icon on my blog. I cant remember a time when I didn’t have a bag of lemons in my fridge, and I’ve even contemplated getting a lemon as my next tattoo.

In that vein, this lemon arugula pasta with sun dried tomatoes is an incredibly simple meal to make and it comes together in a flash so it’s a great option for a quick Tuesday night before you have to dash out the door to soccer practice or out for drinks with friends.


Recipe details
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Lemon Arugula Pasta
  • 8 ounces of spaghetti or the long pasta of your choice
  • 1/4 cup of olive oil
  • Zest and Juice of 1 lemon
  • 1 cup of finely grated parmesan cheese
  • 1 clove of garlic, crushed or minced
  • Pinch of crushed red pepper (optional)
  • Salt and pepper
  • 2 cups of arugula
  • 1/4 cup of chopped sun-dried tomatoes
  • Extra parmesan and lemon slices for serving
Lemon Arugula Pasta
Cook the pasta according to package directions.
While the pasta cooks, mix together the olive oil, lemon zest and juice, the parmesan cheese, garlic, crushed red pepper and salt and pepper in a large heat-proof bowl. Whisk together until well combined. Set aside until pasta is done.
Once the pasta is cooked, scoop out a half a cup of the pasta water and then drain the pasta, but dont rinse it.
Pour the drained pasta into the large bowl with the lemon sauce, and toss to combine. Add a few tablespoons of pasta water at a time until the sauce gets silky smooth. Add in the arugula and sun-dried tomatoes and toss to distribute.
Serve with extra parmesan cheese and lemon slices.
Sara's Tiny Kitchen
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