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Lemon Parmesan pappardelle with arugula and chilli
This pappardelle recipe is the perfect speedy dinner. Lemon Parmesan sauce, fresh arugula and red chilli ensures every mouthful is delicious.
Course
Dinner
Cuisine
Italian
Keyword
Lemon Parmesan Pappardelle, Pappardelle pasta, Pappardelle recipe
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
445
kcal
Author
Alida Ryder
Ingredients
2
tbsp
butter
1
lemon
sliced
4
garlic cloves
crushed
1
cup
cream
2
tsp
lemon zest
2
tsp
lemon juice
½
cup
grated Parmesan
To serve
500
g (1lb)
pappardelle
2
cups
arugula/rocket
1-2
tbsp
chilli oil
Parmesan
Instructions
Melt butter in a large pan set over medium-high heat.
Add slices of lemon and cook until golden brown on both sides. Remove from the pan and set aside.
Add the garlic to the pan and cook until fragrant then pour in the cream.
Pour in the lemon juice and zest and allow to simmer for a few minutes. A
dd the grated Parmesan, salt and pepper then add the cooked pappardelle pasta and a splash of its cooking water.
Stir the arugula/rocket and chilli through the pasta. Serve with the lemon slices and a generous handful of grated Parmesan.
Nutrition
Calories:
445
kcal
|
Carbohydrates:
50
g
|
Protein:
15
g
|
Fat:
21
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
97
mg
|
Sodium:
282
mg
|
Potassium:
254
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
708
IU
|
Vitamin C:
18
mg
|
Calcium:
197
mg
|
Iron:
2
mg