Imagine twirling your fork into a plate of perfectly cooked linguine, where delicate arugula leaves dance with golden garlic and sharp Parmesan cheese, creating a symphony of flavors that transport you straight to the heart of Italy. This quick and elegant Linguine with Arugula Garlic Parmesan recipe is not just a meal—it's a culinary escape that proves gourmet cooking can be both simple and breathtaking, ready in less time than it takes to order takeout!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces linguine
- 2 cups arugula
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil over high heat, ensuring there's enough water to fully submerge the linguine.
- Add the linguine to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente - tender but still firm to the bite.
- While the pasta is cooking, prepare the garlic. Peel and finely mince the garlic cloves using a sharp knife or a garlic press.
- In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and sauté gently for 1-2 minutes, being careful not to brown the garlic, which can make it bitter.
- When the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the linguine in a colander.
- Immediately transfer the hot linguine to the skillet with the garlic and olive oil. Toss the pasta to coat evenly with the garlic-infused oil.
- Add the fresh arugula to the skillet and gently fold it into the hot pasta, allowing the heat to slightly wilt the leaves.
- Sprinkle the grated Parmesan cheese over the pasta and continue to toss, adding a splash of reserved pasta water if needed to create a light, creamy sauce.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Serve immediately in warm pasta bowls, with additional Parmesan cheese on the side for garnishing.
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season the pasta from within.
- Reserve some pasta water before draining; its starchy liquid is a secret weapon for creating silky, clingy sauces.
- Use fresh, high-quality Parmesan and grate it yourself for maximum flavor and texture.
- Don't overcook the garlic - golden and fragrant is the goal, not brown and bitter.
- Add the arugula at the very end to preserve its peppery bite and bright green color.
- For an extra flavor boost, consider adding a pinch of red pepper flakes or a squeeze of lemon juice just before serving.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 50g
Protein: 15g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
