Butter and Garlic Fusilli with Arugula

October 11, 2012

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I tasted something similar to this dish at a wedding not long ago. It was one of the few vegetarian items on the buffet, and it did not disappoint. I loved the flavors, though I’m certain it had oodles of butter and slogs of oil. My recreation is light with tons of flavor. It takes about 15 minutes from start to finish. Not bad.

Ingredients:
2 cups fusilli (or rotini) pasta
2 Tablespoons butter
2 Tablespoons olive oil
3 cloves garlic, minced
2 cups arugula
juice of 1/2 lemon
parmesan

Directions: Boil pasta until cooked, drain and set aside. In a large pan, heat the butter, oil and garlic until fragrant.

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Add the pasta and toss to coat.

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Add the arugula and toss until it just begins to wilt. Remove from heat.

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Top with lemon juice and shaved parmesan.

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This makes a perfect easy weeknight dinner or weekend lunch, when you want something light.

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I’m off to Montreal for the weekend! See you all next week!

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Other posts you may enjoy:

  1. Fig and Gorgonzola Pizza with Arugula
  2. Jarlsberg Grilled Cheese with Arugula and Truffle Oil
  3. Pumpkin Ravioli with Brown Butter Sauce
  4. Lemony Chickpea Pasta
  5. Sun dried tomato and arugula pizza

{ 4 comments… read them below or add one }

kale October 14, 2012 at 12:51 am

these photos are lovely. and i’m looking forward to pics of montreal!!

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Jen @ Keepitsimplefoods October 15, 2012 at 8:33 pm

Thank you! Hope to post next week.

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Aparna B. October 11, 2012 at 9:57 am

Yummy!! This sounds super light and easy to make in a hurry! :) I usually cook fusilli with lemon, so the addition of garlic and arugula sounds like a perfect combo. Enjoy Montreal! We went there about 5 years ago while we were in Vermont for vacation and had the best time!!

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Jen @ Keepitsimplefoods October 11, 2012 at 9:35 pm

Ooh, I’ve never been to Vermont! Definitely on my to-see list!

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