Name: Angeli's Rigatoni Arugula Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Rigatoni pasta; 4 cups Fresh arugula; 1.5 cups Cherry tomatoes; 1 cup Pine nuts; 2 tbs Capers; 4 cloves Garlic cloves; 4 tbs Unsalted butter; 2 tbs Lemon juice; to taste Salt; to taste Black pepper

ITALIAN MARGARITA

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Olives

Rigatoni with arugula, tomatoes, pine nuts, and capers in a garlic lemon butter sauce

In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Rigatoni

In a dry skillet over medium heat, toast the pine nuts until golden brown, about 3-5 minutes. Stir frequently to avoid burning. Remove from heat and set aside.

Toast the Pine Nuts

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Add lemon juice and stir to combine.

Prepare the Garlic Lemon Butter Sauce

Add the cooked rigatoni, arugula, cherry tomatoes, capers, and toasted pine nuts to the skillet. Toss gently to combine, adding reserved pasta water as needed to create a light sauce.

Combine Ingredients

Season with salt and black pepper to taste. Serve immediately, garnished with additional arugula or pine nuts if desired.

Season and Serve

Rigatoni pasta

Fresh arugula

Cherry tomatoes

Pine nuts

Capers

Garlic cloves

Unsalted butter

Lemon juice

Salt

Black pepper

Rigatoni Arugula

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Make Rigatoni Arugula Recipe in just 30m. Rigatoni with arugula, tomatoes, pine nuts, and capers in a garlic lemon butter sauce

Rigatoni Arugula Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions

Cook the Rigatoni

Toast the Pine Nuts

Prepare the Garlic Lemon Butter Sauce

Combine Ingredients

Season and Serve

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