One of my favorite things about trying new recipes is that, when I discover something I love, it changes the ingredients I keep in my kitchen.
Let me explain.
The first time I made this recipe I had to buy pretty much everything on the ingredient list except the pasta. When I made this yesterday the only thing I had to buy was the arugula. Seriously. Ok, I should add that I bought the arugula because I knew I had everything else on hand, and some cherry tomatoes threatening to become inedible, but still- I’m proud of my well stocked kitchen. At least well stocked for my favorite recipes.
Lets talk arugula. If you find baby arugula the leaves are sweet with a slight hint of pepper and lemon. Later in the season, or at your farmers markets, you are likely to find bigger ticker leaves that are downright spicy (yey!) with a big bite and a slap-you-in-your-face lemon finish. In case you can’t tell I prefer the latter. But it took a while to get there. Unsure? Start with the baby arugula. You can find it in most megamarts in a clamshell. Once you fall in love venture into the big spicy leaves. Or heck, plant your own and harvest it when the flavor is perfect.
Either way I am telling you to make this. Basil? Lime? Arugula AND feta AND Parmesan? Just trust me. It all works together and is amazing.
Spaghetti with arugula and cherry tomatoes
12 ounces spaghetti
4 tablespoons olive oil
1 red onion, thinly sliced
Grated rind and juice of 1 lime
3 cloves garlic
4 packed cups arugula
1 pint cherry tomatoes, halved
2 tablespoons coarsely chopped basil
3 ounces feta cheese, crumbled
3/4 cup freshly grated Parmesan
Extra Parmesan and feta (for serving)
Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, for 8 minutes or until it is tender but still has some bite.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, lime rind, and garlic. Cook, stirring often, 4 minutes, or until onions soften.
When the spaghetti is cooked, drain it and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil and toss gently. Tip the spaghetti into the skillet. Toss again.
Remove the pan from the heat. Add the arugula, lime juice, and salt. Toss gently and cover the pan for a few minutes. The heat of the spaghetti will cook the arugula. Add the tomatoes, basil, feta, and Parmesan. Toss again. Serve with more Parmesan and feta.