lotsa lemon pasta

I'm often too busy during the week to prepare lunch for myself, but on occasion I have the chance to sit down with my husband on a Saturday afternoon and enjoy a tasty, lite lunch . . . and this pasta dish fits the bill.  It's easy to prepare, and tastes divine ~ especially when paired with fresh focaccia bread.  

You can also dress this dish up with shrimp, scallops, chicken, and/or salty prosciutto or pancetta, for dinner. Yum!  

lotsa lemon pasta

Ingredients
1 7-ounce bag arugula
1 7.5 ounce container crème fraîche
juice of 2 lemons 
zest of 1 lemon
1 cup grated Parmesan cheese, divided
1 16-ounce bag fusilli or linguine (or other small pasta)
freshly ground black pepper  
    

 

 

 

Preparation
Roughly chop the arugula and place in a colander.
In a large bowl, stir together the crème fraîche, lemon juice, lemon zest, and half the Parmesan cheese.
Bring a large pot of salted water to a boil and cook the pasta al dente.
Drain the pasta into the colander with the arugula. 
((The hot water will wilt the arugula slightly))
In the large bowl, toss the pasta with the crème fraîche sauce and season to taste with freshly ground pepper.
Garnish with the remaining grated cheese.
Serves 4 to 6

Buon appetito!

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