A delicious, fresh and savory pasta toss, and a great way to use your Meyer lemons! (Although, any lemons and even limes would also be very good, just use slightly less juice, zest, since the Meyers are sweeter). I made this meal vegetarian friendly by having rotisserie chicken and/or toasted walnuts to top the servings. This has an excellent fresh taste, is not overly "lemony".
Adapted from a recipe found here: http://www.amateurgourmet.com/2010/04/what_to_do_with_meyer_lemons.html
zest and juice the lemons
chop the onion
mince the garlic
wash and dry arugula
1. Boil the pasta according to package directions. When you drain the pasta, retain about a cup of the cooking water.
2. Saute the onion and garlic in a bit of olive oil (or your preferred oil)
1. In a large bowl, add in the grated cheese and lemon zest, sauted onion/garlic, and arugula.
2. Add the pasta, adding a few tablespoons of cooking water if needed to prevent the pasta sticking together.Add a few tablespoons of lemon juice.
3. Add the creme fraiche and toss gently.
This is great topped with rotisserie chicken and/or toasted nuts (walnuts, pecans, or pine nuts).
You can largely ignore the measurements listed -- toss everything at the amounts you think look "right".
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 43 (53%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 14.7mg||5 %|
|Sodium 269.5mg||9 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.4g|
|Protein 6.8g||10 %|
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Calories per serving: 81
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