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Italian
Asparagus and Arugula Spaghetti with Lemon and Pine Nuts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 4 servings

Ingredients

  • 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

Directions

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.


© 2014 Jon Ashton

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

552kcal (28%)
115mg (12%)
10mg (17%)
186mcg RAE (6%)
545mg
101mg
17g
5g
5g
80g
41mg (14%)
319mg (13%)
8g (38%)
19g (29%)
6mg (31%)
 

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