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Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

I have been sick for the past few days with very little appetite so I was happy to wake up today feeling better and really hungry. I thought about what I wanted for lunch and I kept going back to pasta with greens so I went through the refrigerator to see what I could come up with. After looking, I found lemon, spinach & arugula, Parmesan, and some pine nuts along with an onion and some rigatoni. Simple, light, and tasty. This recipe was thrown together in 20 minutes and it tasted so delicious! I loved the combination of textures and flavors and I was so glad it wasn’t drenched in a heavy sauce.

Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

How to Make Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

Cook the rigatoni in salted boiling water, per package instructions, until cooked to al dente. Reserve 1/3 cup cooking water then drain the remainder.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and crushed red pepper flakes then cook, stirring often, for 6-7 minutes, or until starting to caramelize. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the lemon juice and butter then remove from the heat; whisk until well combined.

Add the cooked & drained pasta, spinach & arugula, and toasted pine nuts. Season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed. Pour into a serving bowl and top with lemon zest and serve with freshly grated Parmesan, to taste. Enjoy.

Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

Lemony Rigatoni with Spinach, Arugula, and Pine Nuts

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Italian
Author: Pam - For the Love of Cooking

Ingredients

  • 4 oz rigatoni pasta, cooked in salted water, per package instructions
  • 1 tbsp olive oil
  • 1/4 small yellow onion, diced
  • Pinch of crushed red pepper flakes, to taste
  • 1 large clove of garlic, minced
  • Juice from 1/2 large lemon, more if desired
  • 1 tbsp butter
  • 2 cups baby spinach and arugula mix
  • 1-2 tbsp toasted pine nuts, to taste
  • Sea salt and freshly cracked pepper, to taste
  • Zest from 1/2 large lemon
  • Freshly grated Parmesan, to taste

Instructions

  • Cook the rigatoni in salted boiling water, per package instructions, until cooked to al dente. Reserve 1/3 cup cooking water then drain the remainder.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and crushed red pepper flakes then cook, stirring often, for 6-7 minutes, or until starting to caramelize. 
  • Add the minced garlic and cook, stirring constantly, for 1 minute. 
  • Add the lemon juice and butter then remove from the heat; whisk until well combined. 
  • Add the cooked & drained pasta, spinach & arugula, and pine nuts.
  • Season well with sea salt and freshly cracked pepper, to taste. Toss until evenly coated, adding reserved pasta water as needed. 
  • Pour into a serving bowl and top with lemon zest and serve with freshly grated Parmesan, to taste. Enjoy.
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11 Comments

  1. That’s a perfect lunch, and would make a great side with chicken or fish, too. I’m glad you’re feeling better, Pam.

  2. Sorry, you are ill but you made a delicious recipe anyway. Love the ingredients you used.

  3. Love this, hope you are soon well on the mend. Have a quiet weekend Diane

  4. another fancy dish! i feel like whenever pine nuts are involved, the dish gets bumped up a few notches in elegance. 🙂

  5. This is fabulous. I just made something so similar yesterday. Such great ingredients. When people say they don’t have time to cook, it makes me crazy!!! You can have a fabulous meal in the time it takes to prepare pasta.