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Pasta with Arugula, Summer Squash and Lemon

What better way to show off your garden’s harvest (or your appetite for healthy eating) than with a showcase of fresh zucchini or crookneck squash, sweet cherry tomatoes and tender baby arugula? Dressed with a zesty arugula sauce for depth of flavor, and finished with plenty of lemon zest and fresh herbs, this dish is a lovely way to celebrate summer's plenty.

This recipe comes together quickly and makes a great cold lunch salad the next day (if you have any leftovers, that is). Unusual pasta shapes such as gigli (a flowerlike shape also called riccioli or campanelle) are fun to use in this dish, but any short pasta you like will be delicious.

3 Servings

Ingredients

Arugula Sauce:

1 cup

Earthbound Farm Organic Baby Arugula or wild arugula

1 cup

Earthbound Farm Organic Italian Parsley leaves (packed)

1 clove

Earthbound Farm Organic Garlic (peeled)

1 Tbsp

capers (drained)

¼ cup

extra-virgin olive oil

1 Tbsp

fresh lemon juice

1 cup

Earthbound Farm Organic Cherry Tomatoes (cut in half)

1

ball of barrata or bufalo di mozzarella (drained and cut into bite-sized cubes)

¼ cup

fresh basil leaves (cut into thin ribbons, chiffonade)

Pasta:

Kosher salt

4 cup

dried pasta (such as orecchiette, gigli or shells)

1 Tbsp

olive oil

¼ cup

thinly sliced leek (white part only)

2 Tbsp

finely minced shallots

pinch

crushed red pepper flakes (or to taste)

1 Tbsp

minced fresh garlic

2

zucchini or yellow crookneck squash (trimmed, halved lengthwise, and cut into 1/3-inch-thick slices)

⅓ cup

Arugula Sauce

3 cup

Earthbound Farm Organic Baby Arugula or wild arugula (packed)

1 cup

halved cherry tomatoes

⅓ cup

minced fresh Italian parsley

⅓ cup

minced fresh basil

Grated zest of 3 lemons

½ cup

grated Asiago cheese

½ cup

grated Parmesan cheese

Directions

To make the arugula sauce, place the arugula, parsley, garlic and capers in a food processor and process until the mixture is roughly chopped. With the machine running, add the olive oil and lemon juice in a slow, steady stream, stopping to scrape down the sides of the bowl once or twice. Season the sauce with salt and pepper to taste, and set aside.

Bring at least 2 quarts of water to a boil over high heat. Add 2 tablespoons of salt and the pasta, and stir for 1 minute. Cook until the pasta is al dente, according to package directions. Drain and reserve at least 1 cup of the cooking liquid.

Meanwhile, heat the oil in a large skillet over medium heat and add the leeks, shallots and red pepper flakes. Cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the zucchini and cook until the squash is crisp-tender, about 4 minutes. Stir in the garlic and cook for 1 minute more.

Add the arugula sauce to the skillet, along with 1/2 cup of the pasta cooking liquid, and stir until combined. Add the arugula and cook until it wilts, stirring frequently.

Transfer the drained pasta to the skillet, add the cherry tomatoes and stir to combine, adding more pasta cooking liquid as needed if the mixture seems dry. Just before serving stir in the parsley, basil and lemon zest.

To serve, transfer the pasta to a large platter and sprinkle with the cheeses. Serve hot.

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