Asparagus and Arugula Spaghetti with Lemon and Pine Nuts

Updated February 23, 2016
This image courtesy of Joseph DeLeo

4 servings



Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, kosher, peanut free, soy free, tree nut free, vegetarian



Taste and Texturecreamy, garlicky, rich, savory, tangy

Type of Dishdry pasta, pasta


  • 14 oz dried spaghetti
  • 1/2 lb asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup heavy cream
  • 2 clove garlic, minced
  • Grated zest of 1 lemon
  • Salt and white pepper
  • 4 tablespoons pine nuts, toasted
  • 1 bag (about 5 ounces) baby arugula


Cook pasta, following package instructions.

Steam asparagus for 5 minutes.

Meanwhile, place the heavy cream in a small sauce pan and add the garlic and lemon zest. Simmer gently for a couple minutes, season with salt and white pepper.

Drain the pasta, reserving about 1/4 cup of the cooking water and return the pasta to the pot. Add the asparagus, cream mixture and toasted pine nuts. Add the arugula and reserved cooking water and stir until the leaves are slightly wilted. Serve immediately.


Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password