Lightened Lemon Pasta with Arugula

Lightened Lemon Pasta With Arugula Recipe

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Carolyn Haas


This was originally an Ina Garten recipe that I lightened up a bit. Not as rich and creamy, but still tasty!


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15 Min
15 Min
Stove Top


  • 1/2 Tbsp
    olive oil
  • 1-2 clove
    garlic, minced
  • 1
    shallot, minced
  • 3/4 c
    1% milk
  • 1/4 c
    half and half
  • 2
  • ·
    salt and pepper to taste
  • 1/2 lb
    pasta of choice
  • 2 c
  • 1/4 c
    shredded parmesan cheese
  • 1/2 pt
    grape tomatoes

How to Make Lightened Lemon Pasta with Arugula


  1. Heat oil in saucepan. Add garlic and shallot. Heat for a about a minute. Add milk, half and half and zest and about 1 tsp. salt and 1/2 tsp pepper (or to taste).
  2. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken. Add the lemon juice.
  3. Meanwhile, bring a large pot of water to a boil, add salt and the pasta, and cook al dente according to the directions on the package.
  4. Drain the pasta and return it to the pot.
    Immediately add the milk mixture and cook over medium-low heat for 3 minutes, until pasta has absorbed most of the sauce.
  5. Pour the hot pasta into a serving bowl and add the arugula, Parmesan and tomatoes.
    Cut the 2nd lemon in half lengthwise, save one half for another use, then
    slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.

Printable Recipe Card

About Lightened Lemon Pasta with Arugula

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Low Fat

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