Lemon and Arugula Farfalle with Feta and Basil
Serves: 4
  • 1 pound bite-size pasta, such as farfalle or penne
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon hot red pepper flakes
  • ½ cup chopped fresh basil
  • 1 teaspoon finely grated lemon zest, plus juice, if desired
  • 1 heaping cup crumbled feta
  • ⅓ cup coarsely grated Parmesan, plus extra for serving
  • 4 ounces (about 4 cups) factory-washed arugula
  • Salt and pepper to taste
  1. Bring 2 quarts water and a tablespoon of salt to a boil in Dutch oven or soup kettle. Add pasta and, using back-of-the-box times as a guide, cook partially covered and stirring frequently at first, to prevent sticking, until just tender.
  2. Meanwhile, heat olive oil in a small skillet, add garlic and chili flakes and cook on low heat until fragrant. Turn off the heat before the garlic starts to turn brown.
  3. In a separate bowl, mix basil, lemon zest, feta and Parmesan.
  4. Once the pasta is cooked, drain, and return to the pot, reserving ½ cup of the pasta cooking liquid. Quickly stir in the arugula, followed by the olive oil mixture, and then the cheese mixture; toss to coat. Add salt to taste and a generous sprinkling of pepper, along with pasta cooking liquid if needed and a good squeeze of lemon juice to boost flavor. Serve, sprinkling with additional Parmesan.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/lemon-and-arugula-farfalle-with-feta-and-basil/