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Lemon Garlic Pasta with Arugula

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Recently, Greg was out-of-town overnight for his work, and so naturally I decided to take advantage and cook myself something containing one of my favorite things, that he doesn’t like: Arugula.

Arugula is so good! Greg doesn’t agree, which unfortunately limits my intake of it. Also referred to as “Salad Rocket”, arugula has so many health benefits. And since I am all about posted health benefits these days, here they are: (I got the below from fullcircle.com)

  • With very few calories and tons of flavor it is a great green to help maintain a healthy weight without sacrificing great tasting foods!
  • Arugula is a rich source of certain phytochemicals that have been shown to combat cancer-causing elements in the body. Arugula is also a great source of folic acid and Vitamins A, C and K. As one of the best vegetable sources of Vitamin K, arugula provides a boost for bone and brain health.
  • Arugula has an array of minerals and high levels of Iron and Copper, making it a good substitute for spinach if you’re paying attention to getting more vegetable based iron in your diet.
  • Its peppery flavor provides a natural cooling effect on the body – a good food for hot weather picnics!
  • Like other leafy greens, arugula is also a hydrating food, helping keep your body hydrated in the heat of summer.

And if those aren’t enough, what about this?

Arugula makes you sexy!

Centuries ago Romans discovered an unlikely quality of this leafy green. Finding that those who ate it on a regular basis were more sexually energized, it became revered as a powerful aphrodisiac. It has since been used as a sensual enhancer throughout many regions of the world, and often combined with other aphrodisiac herbs like lavender and chicory to create a somewhat of a love potion.

Arugula’s aphrodisiac qualities may stem from its stimulating effects on the body, providing power and energy that vitalizes the system.

And now, enough of my rant over my love for arugula. :)

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My friends Erin and Patrick joined me for dinner the night Greg was out-of-town and I cooked this for the three of us. It was a big hit all around, with just enough subtle flavor from all of the elements. I just winged it.

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Ingredients:

  • 1 lb pasta (you can use whatever style you prefer, I went with penne this time)
  • Several handfuls of fresh arugula
  • 2 or 3 cloves of garlic, sliced
  • The juice of 2 small lemons, plus some zest for flavor

1. Boil the pasta per the package directions.

2. Once the pasta is cooked, combine with the garlic, lemon juice and zest, and the arugula. The arugula will wilt in the warm pasta.

3. Serve. Add parmesan cheese if desired.

Bon appetit, my friends!



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