Spaghettiwithlimearugularocket Recipes

DONNA'S SPAGHETTI WITH LIME AND ARUGULA

Steps:

• Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
• While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
• Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.

LEMONY RICOTTA SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
• Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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LEMONY PASTA WITH WILTED ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

ITALIAN-STYLE BOLOGNESE (RAGù) RECIPE BY TASTY

Steps:

• Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
• Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
• Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
• In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
• Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
• Cook desired pasta and toss in the bolognese.
• Top with parmesan cheese and serve.
• Enjoy!

SPAGHETTI WITH LIME & ARUGULA (ROCKET)

Steps:

• Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
• Drain.
• While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
• Heat the oil in a large saucepan over a medium heat.
• If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
• Cook for a minute or until fragrant.
• If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
• Add the spaghetti to the pan and toss to coat and heat through.
• To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
• Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
• Serve with a lime wedge on each plate, so people can add more if they like.

WILD ROCKET AND CHILLI SPAGHETTI

Steps:

• Cook the spaghetti in boiling salted water according to the packet instructions.
• Prepare the sauce by gently heating a little olive oil then add the garlic, chilli, and anchovies. Add the wild rocket, toss and add the lemon zest. Remove from the heat and add the lemon juice.
• Drain the spaghetti then toss it with the sauce, taste and season if needed. Place on a plate and pile the extra handful of wild rocket on top with a good sprinkling of grated Parmesan.

SPAGHETTINI WITH ASPARAGUS AND ARUGULA/ROCKET/RUCOLA

Steps:

• Cut the asparagus in 2 inch lengths, steam, cook or microwave until just tender.
• Cook the pasta according the instructions until al dente.
• In the meantime add the arugula, lemon zest, chili, garlic and about 2/3 of the Parmesan to the asparagus Add this to the cooked pasta; pour on the lemon juice and the olive oil, season to taste with salt and pepper.
• Mix well and top with the remaining Parmesan.