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Pasta with Lemon, Capers, Garlic and Arugula

 AIPC Foodservice Spaghetti


  • 8 oz. Pasta Lensi Spaghetti
  • 3 Tbsp. extra virgin olive oil
  • 3 cloves garlic, minced
  • 4 Tbsp. capers, rinsed and well drained
  • 1/2 tsp. crushed red pepper flakes
  • 3 Tbsp. fresh lemon juice (about 1 lemon, juiced)
  • Grated zest of 1 lemon
  • 4 cups coarsely chopped arugula
  • 1/2 cup shredded Parmesan cheese
  • Freshly ground black pepper

Pasta con limone, capperi, aglio erucola

Prep Time: 00:10 (hr/min)

Cook Time: 00:10 (hr/min)

Serves: 4


Cook pasta according to directions. Drain.

Heat olive oil in large skillet over medium high heat. Add garlic and capers and cook, stirring frequently, for 1 minute. Add red pepper flakes, lemon juice and lemon zest; cook for an additional minute. Add mixture to hot pasta and toss with arugula.

Serve garnished with Parmesan and freshly ground black pepper. Mangiare bene.

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