Spaghettini with Asparagus and Arugula Rocket Rucola

Brighten up your dinner table with this vibrant and fresh Spaghettini with Asparagus and Arugula (Rocket/Rucola)—a light yet flavorful pasta recipe bursting with seasonal ingredients. Tender spaghettini is tossed with crisp asparagus, peppery arugula, and a fragrant garlic-infused olive oil, then finished with zesty lemon juice and a sprinkling of Parmesan cheese. Optional toasted pine nuts and red chili flakes elevate the dish with a touch of crunch and heat. Ready in just 30 minutes, this vegetarian pasta is perfect for weeknight meals or elegant entertaining. Serve it as a standalone dish or pair it with crusty bread for a satisfying and wholesome experience. Keywords: spaghettini recipe, pasta with asparagus, arugula pasta, easy vegetarian pasta, lemon garlic pasta.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Spaghettini pasta
• 300 grams Asparagus
• 100 grams Fresh arugula (rocket/rucola)
• 3 units Garlic cloves
• 4 tablespoons Extra virgin olive oil
• 1 unit Lemon (zest and juice)
• 50 grams Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Red chili flakes (optional)
• 30 grams Pine nuts (optional, toasted)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghettini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Step 2

While the pasta is cooking, trim the woody ends off the asparagus and cut the spears into 2-inch pieces.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 4-5 minutes, or until tender-crisp. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of olive oil and mince the garlic cloves. Sauté the garlic over low heat for 1-2 minutes, until fragrant but not browned.

Step 5

Add the drained spaghettini to the skillet, tossing it with the garlic oil to coat. Gradually add reserved pasta water (a few tablespoons at a time) to loosen the pasta as needed.

Step 6

Add the cooked asparagus, arugula, lemon zest, and juice to the skillet. Toss everything together until the arugula wilts slightly, about 1-2 minutes.

Step 7

Season the pasta with salt, black pepper, and optional chili flakes. Taste and adjust seasoning as desired.

Step 8

Divide the pasta among serving plates. Top with grated Parmesan cheese and toasted pine nuts, if using. Serve immediately.

Nutrition Facts

Serving size	(1014.3g)

Amount per serving	% Daily Value*
Calories	1633.3

Total Fat 96.5g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 50mg	0%
Sodium 3252.2mg	0%
Total Carbohydrate 152.5g	0%
Dietary Fiber 18.4g	0%
Total Sugars 14.7g
Protein 57.9g	0%

Vitamin D 0IU	0%
Calcium 849.5mg	0%
Iron 12.1mg	0%
Potassium 1463.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 13.5%

Carbs: 35.7%