Best Spaghetti With Lime Arugula Rocket Recipes

Spaghetti With Arugula (Rocket), Parmesan and Pine Nuts image

Provided by Terese

Categories Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

200 g spaghetti
1/4 cup extra virgin olive oil
2 garlic cloves, finely chopped
1 red Thai chile, chopped finely
40 g roasted pine nuts (1/4 cup)
40 g flaked parmesan cheese (1/2 cup)
100 g baby rocket, chopped

Steps:

Cook pasta in large saucepan of boiling water until just tender, drain.
Meanwhile heat oil in small saucepan, cook garlic and chilli, stirring, about 30 seconds or until garlic just softens and is fragrant (do not brown the garlic).
Place hot drained pasta and oil mixture in large bowl with pine nuts, cheese and rocket, toss to combine.

Nutrition Facts : Calories 449.7, Fat 24.2, SaturatedFat 4.3, Cholesterol 8.8, Sodium 163.2, Carbohydrate 45.7, Fiber 2.6, Sugar 2, Protein 13.4

Lemony Ricotta Spaghetti image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ricotta
Grated zest of 1 lemon plus 2 tablespoons fresh lemon juice
1 1/2 cups baby arugula

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1 cup of pasta cooking water and drain.
Combine the ricotta, lemon zest, lemon juice and 1/2 teaspoon each salt and pepper in a large bowl. Whisk in 1/2 cup of the reserved pasta cooking water and the baby arugula. Toss with the pasta, adjust the seasoning with salt and pepper and the consistency with more of the reserved water if needed. Serve hot.
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Wild Rocket and Chilli Spaghetti image

Provided by Jamie Oliver

Categories side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 pound 1-ounce (500 grams) dried spaghetti, the best you can get
Olive oil
1 clove garlic, peeled and finely sliced
1 dried red chilli, finely chopped
1 can anchovies
2 handfuls wild rocket, plus an extra handful to serve
1 lemon, zested and 1/2 lemon, zested
Sea salt and freshly ground black pepper
Parmesan, finely grated

Steps:

Cook the spaghetti in boiling salted water according to the packet instructions. Prepare your sauce by gently heating a little olive oil then add the garlic, chilli, and anchovies. Add the wild rocket, toss and add the lemon zest. Remove from the heat and add the lemon juice.
Drain the spaghetti then toss it with the sauce, taste and season if needed. Place on a plate and pile the extra handful of wild rocket on top with a good sprinkling of grated Parmesan.

Spaghetti With Lime & Arugula (Rocket) image

Provided by Sackville

Categories Spaghetti

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

400 g spaghetti
2 limes (for zest)
2 garlic cloves, minced
salt
fresh ground black pepper
1 red chile, seeded and chopped
2 tablespoons capers packed in salt
8 slices prosciutto or 8 slices rindless bacon, chopped
150 g arugula, shredded (rocket)
2 tablespoons fruity olive oil
150 g feta cheese, marinated in oil

Steps:

Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
Drain.
While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
Heat the oil in a large saucepan over a medium heat.
If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
Cook for a minute or until fragrant.
If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
Add the spaghetti to the pan and toss to coat and heat through.
To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
Serve with a lime wedge on each plate, so people can add more if they like.