lightened lemon pasta with arugula

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.
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