"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thin Spaghetti with Arugula and Lemon Recipe

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This recipe for Thin Spaghetti with Arugula and Lemon, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Gordon
Added: Tuesday, January 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Thin Spaghetti
I bunch of Arugula, cleaned and trimmed
1 Lemon, reserve zest and juice
1/3 cup Pecorino Romano, grated
1/4 cup olive oil
Black pepper
Salt to taste

Directions:
Directions:
Cook Spaghetti as directed on package. Clean and chop
Arugula. Zest lemon, and then cut in half. Drain Pasta and
return to cooking pot. Add olive oil and generous amounts of
black pepper, salt to taste. Add cheese and lemon zest. Add
arugula, and dress with lemon juice. Combine and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
To clean arugula fill a large bowl with cold water, and submerse
arugula. Sand and Dirt will fall to bottom of bowl. Remove
arugula and pat dry with paper towels.

 

 

 

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