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.
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
Directions: Boil pasta until cooked, drain and set aside. In a large pan, heat the butter, oil and garlic until fragrant.
Add the pasta and toss to coat.
Add the arugula and toss until it just begins to wilt. Remove from heat.
Top with lemon juice and shaved parmesan.
This makes a perfect easy weeknight dinner or weekend lunch, when you want something light.
I’m off to Montreal for the weekend! See you all next week!
Other posts you may enjoy: