Here is a delightful pasta recipe that brings together the zesty flavor of lemon, the nuttiness of almonds, and the peppery taste of arugula. The brown butter adds a depth of richness, creating a beautifully balanced dish.

This pasta is perfect for those who enjoy a combination of citrusy and earthy flavors in a light yet satisfying meal. It’s an ideal choice for a quick lunch or a casual dinner any day of the week!

Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

8 oz spaghetti
1/4 cup unsalted butter
1/2 cup almonds, chopped
Juice and zest of 1 lemon
2 cups arugula
Salt and pepper to taste
Optional: Red pepper flakes for garnish

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Instructions

Cook Spaghetti (10 minutes): Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Brown the Butter (5 minutes): In a skillet, melt the butter overmedium heat. Continue cooking, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. Be careful not to burn it.

Toast Almonds (3 minutes): Add the chopped almonds to the browned butter. Cook for 2-3 minutes until they are lightly toasted.
Combine Pasta with Lemon (2 minutes): Add the cooked spaghetti to the skillet. Toss with the lemon juice and zest. Add a splash of reserved pasta water to help the sauce coat the spaghetti evenly.
Add Arugula (2 minutes): Stir in the arugula and cook just until it begins to wilt. Season with salt and pepper to taste.
Serve (2 minutes): Plate the lemony spaghetti. If desired, sprinkle red pepper flakes on top for a bit of heat.

Notes

To perfect this lemony pasta, pay close attention to the butter as it browns to prevent burning. The lemon adds a fresh zestiness, so use fresh lemon juice for the best flavor.

The almonds provide a pleasant crunch, so be sure to toast them just right. This dish is a wonderful balance of tangy, nutty, and peppery flavors, making it a delightful meal for any pasta lover.

Serve with a side of crusty bread and sauteed veggies for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 100mg
Fat: 20g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 30mg

Pair this with...

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Garlicky Sauteed Kale

Start by washing and trimming a bunch of kale, then chop it roughly. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Throw in a few minced garlic cloves and let them sizzle until they're just starting to turn golden – that's when all the garlicky goodness comes out! Now, pile in your kale. It might look like a lot at first, but it’ll wilt down. Give everything a good stir, so the garlic and kale get acquainted. Add a splash of water, cover, and let it cook for a few minutes. Remove the lid, stir again, and continue to cook until the kale is tender. Finish off with a squeeze of lemon juice for a hint of brightness and season with salt and pepper.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.