This Parmesan Lemon Linguine with Arugula is a wonderfully simple recipe for a creamy, comforting pasta dish.
We had our first legitimate stretch of frigid, snowy weather a few weeks ago. For the most part, I handled it with serenity and grace- by grumbling under my breath and holing up in the house with my fuzzy socks, sweatpants, and bad attitude. Winter and me don’t seem to be getting along very well these days.
But one night it snowed during church. It was dark when we left the building, and fat, glistening flakes were falling swiftly to the ground. As we drove home, I couldn’t help but appreciate the scene around us. Everything–the bare tree branches, the abandoned houses, the stop lights and sidewalks–glimmered with a fresh coating of snow. When we got home, I lingered for a moment on the front porch, taking it all in. I knew in the morning the snow would be turned to an icy, gray sludge, and I’d be back to harboring my sour winter mood. But that night, in the mysterious stillness and drama of a fresh snow, winter was more beautiful than any beach could ever be.
As much as I like to complain about winter, it has its moments. During the coldest months, I take comfort in the small things–a warm mug of tea, paw prints in the snow, a cozy baby in footie pajamas, and simple, satisfying meals like this Parmesan Lemon Linguine with Arugula.
I spotted this recipe on Not Without Salt several weeks ago, and it stopped me in my tracks. It was marvelously simple, and made with ingredients I already had on hand. It felt like just what I needed on these cold nights–something warm and comforting without a lot of fuss.
The beauty of this recipe is that it’s so easily adaptable to whatever ingredients you already have. I didn’t have fettuccine, so I used linguine instead. Likewise, I replaced the fresh rosemary with dried herbs de provence and the parsley with arugula. Really, the only must-haves for this recipe are the lemons, Parmesan, and cream. The cheese and cream make this pasta dish wonderfully rich, but the lemon adds a brightness that hints at the coming spring. The rest of the ingredients can be switched up based on your whims or how badly you need to go to the supermarket. Grab whatever pasta, herbs, and veggies you have on hand, and you’ll have a lovely bowl of pasta ready to see you through these last few weeks of winter.
- ½ lb. linguine, plus reserved pasta water
- 8 ounces baby bella mushrooms, sliced
- 5 Tablespoons butter, divided
- 1 Tablespoon olive oil
- ¾ teaspoon herbs de provence
- Zest and juice of 1 lemon
- ½ cup heavy cream
- 1 heaping cup arugula
- 1 cup Parmesan cheese, plus more for serving
- Salt and pepper, to taste
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions, or until al dente. Drain, reserving at least a ½ cup of the pasta water.
- Meanwhile, melt 1 Tablespoon of the butter and the olive oil in a large skillet. Add the sliced mushrooms and saute until golden on both sides. Melt the remaining butter in the skillet and stir in the herbs and lemon zest. Stir in the cream and heat through then remove from heat.
- Toss the pasta with hot cream sauce, arugula, and Parmesan cheese. Stir until Parmesan starts to melt and arugula is slightly wilted. Squeeze in the juice of half a lemon. Taste, then add the remaining lemon juice and salt and pepper to taste. If needed, add a few Tablespoons of hot pasta water to the sauce to thin it out. Serve warm.
Recipe adapted from Not Without Salt