This pasta dish is full of fresh flavor and texture, making it a light yet satisfying meal. Adding greens to your pasta can be a great way to increase your vegetable intake if you’re hesitant to eat them on their own. The pistachios give a punch of protein, texture, and long-lasting energy while a squeeze of citrus juice is a low calorie way to building flavor without adding fat.
1 pound angel hair pasta
6 tablespoons olive oil, divided
1 cup whole wheat panko bread crumbs
1/2 cup shelled roasted and salted pistachios, chopped
Coarse kosher salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
Zest and juice of one lemon
3 cups firmly packed arugula
Parmesan cheese (optional)
Set a large pot of water on to boil and cook the pasta according to package directions.
Meanwhile, in a large skillet, combine 1 tablespoon olive oil with bread crumbs and pistachios, stirring to coat evenly. Place the pan over medium heat and toast, stirring, until the breadcrumbs are golden brown, about 10 minutes. Transfer the mixture to a small bowl and season with salt and pepper.
In the same pan, heat the remaining 5 tablespoons olive oil over medium low heat. Add the garlic and crushed red pepper and allow to cook gently, stirring, until the garlic is a pale blonde color, about two minutes. Add the lemon zest and remove from the heat.
When the pasta is done cooking, drain and return to the pot. Combine with the breadcrumb mixture, garlic oil, and arugula, tossing to coat the pasta completely and wilt down the greens. Serve with a squeeze of lemon juice and a sprinkling of Parmesan cheese if desired.