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Arugula & Feta Pasta Recipe
Italian Recipes

Arugula & Feta Pasta Recipe

Succulent Arugula & Feta Pasta Easy Recipe

The tasty Arugula & Feta Pasta recipe is cooked with Arugula,Pasta and you can easily do it as a chef. Combining the ingredients from the list and following all instructions given you’ll make your outstanding unbelievable dinner.

With our site, you will start doing your favourite recipes like a chef. You could listen the audio cooking instructions or download it to hear later. I be mad for recipe, because it’s glamorous. and below you will see the ingredients necessary for this Mediterranean,Italian,European dish. Kitchen Recipes is honored to provide you this recipe.

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Ingredients:

  • 8 ounces Linguine
  • 4 garlic cloves, minced
  • Olive oil for sauteing
  • 2 cups baby Arugula leaves
  • 8 ounces crumbled Feta cheese or Ricotta Salata
  • 1/3 cup Parmesan, shredded, plus more for serving
  • Extra-Virgin Olive oil for drizzling
  • Sea or Kosher Salt & fresh Black Pepper, for serving
  • Fresh squeezed lemon, optional

Instructions:

  1. Cook the pasta according to package directions to al dente.
  2. When the pasta is almost cooked saute the garlic in olive oil in a large skillet over low heat until fragrant.
  3. Add the arugula and saute until the leaves begin to wilt. Turn off heat.
  4. Drain pasta and reserve 1/4 cup of the pasta water. Add the pasta to the skillet along with the cheeses, toss well, add a little bit of the pasta water if needed and a squeeze of lemon/lemon peel if desired.
  5. Serve with a drizzle of olive oil and Parmesan cheese.

SERVES/YIELD: 4.0 servings


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Ingredients:8 ounces Linguine4 garlic cloves, mincedOlive oil for sauteing2 cups baby Arugula leaves8 ounces crumbled Feta cheese or Ricotta Salata1/3 cup Parmesan, shredded, plus more for servingExtra-Virgin Olive oil for drizzlingSea or Kosher Salt & fresh Black Pepper, for servingFresh squeezed lemon, optionalInstructions:Cook the pasta according to package directions to al dente.When the pasta is almost cooked saute the garlic in olive oil in a large skillet over low heat until fragrant.Add the arugula and saute until the leaves begin to wilt. Turn off heat.Drain pasta and reserve 1/4 cup of the pasta water. Add the pasta to the skillet along with the cheeses, toss well, add a little bit of the pasta water if needed and a squeeze of lemon/lemon peel if desired.Serve with a drizzle of olive oil and Parmesan cheese.