Imagine twirling your fork into a creamy, vibrant plate of tagliatelle that looks like it came straight from a chic Italian trattoria - but you made it in your own kitchen! This Tagliatelle with Arugula and Lemon Cream is not just a recipe, it's a culinary escape that transforms simple ingredients into a luxurious dining experience. With its bright, zesty notes and silky texture, this dish promises to elevate your weeknight dinner from ordinary to extraordinary, all while keeping preparation incredibly simple.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300 g tagliatelle
- 2 cups arugula
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 2 tablespoons Parmesan cheese, grated
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat.
- Add the tagliatelle pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the lemon cream sauce. In a large skillet, heat olive oil over medium heat.
- Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce heat to low.
- Add lemon zest and lemon juice to the cream, stirring to combine. Season with salt and freshly ground black pepper.
- When the pasta is cooked, reserve 1/2 cup of pasta cooking water, then drain the tagliatelle.
- Add the hot pasta directly to the skillet with the lemon cream sauce. Toss gently to coat the pasta evenly, adding a splash of reserved pasta water if the sauce seems too thick.
- Remove the skillet from heat and fold in the fresh arugula, allowing it to slightly wilt from the heat of the pasta.
- Sprinkle grated Parmesan cheese over the pasta and give a final gentle toss.
- Plate the tagliatelle immediately, garnishing with additional fresh arugula leaves and a sprinkle of Parmesan if desired.
- Serve hot, with extra black pepper and lemon zest as optional garnishes.
Tips
- • Always salt your pasta water generously - it should taste like the sea to properly season your pasta from within. • Reserve some pasta cooking water before draining; its starchy magic helps create a smoother, more cohesive sauce. • Add arugula at the very end to preserve its peppery freshness and prevent wilting. • Use freshly zested lemon for maximum flavor impact - bottled juice can't compare! • For extra richness, you can add a small pat of butter when tossing the pasta in the sauce. • If the sauce seems too thick, gradually add reserved pasta water to achieve the perfect creamy consistency. • Serve immediately for the best texture and temperature - this pasta waits for no one!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 15g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
