Best 2 Donnas Spaghetti With Lime And Arugula Recipes

**Indulge in a Burst of Flavors with Donna's Spaghetti with Lime and Arugula**

Experience a delightful culinary journey with Donna's Spaghetti with Lime and Arugula, a dish that tantalizes the taste buds with its vibrant flavors and refreshing aroma. This innovative pasta creation combines the zest of zesty lime, the peppery bite of arugula, and the nutty richness of Parmesan cheese, all harmoniously blended with perfectly cooked spaghetti. The recipe offers a step-by-step guide to achieving the perfect balance of tangy, spicy, and savory flavors. Additionally, the article includes variations and alternative ingredients to cater to different dietary preferences and culinary curiosities. Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking a flavorful and easy-to-prepare meal, Donna's Spaghetti with Lime and Arugula is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

DONNA'S SPAGHETTI WITH LIME AND ARUGULA

Donna's Spaghetti with Lime and Arugula image

This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 12

Ingredients

Coarse salt
1 pound (dry) spaghetti
2 tablespoons extra-virgin olive oil, preferably a fruity variety
1 tablespoon shredded lime rind
2 medium cloves garlic, finely chopped
1 red mild chile pepper, seeded and finely chopped
2 tablespoons salt-packed capers, rinsed
8 thin slices prosciutto, cut crosswise into 1/2-inch pieces
5 ounces arugula, shredded
3 tablespoons freshly squeezed lime juice
5 ounces soft marinated feta cheese in oil
Freshly cracked pepper

Steps:

Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.

SPAGHETTI WITH LIME & ARUGULA (ROCKET)

Spaghetti With Lime & Arugula (Rocket) image

I love the zesty taste of this recipe, and the fact that it's so different. I never would have thought that lettuce could be good with pasta but it's lovely.

Provided by Sackville

Categories Spaghetti

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

400 g spaghetti
2 limes (for zest)
2 garlic cloves, minced
salt
fresh ground black pepper
1 red chile, seeded and chopped
2 tablespoons capers packed in salt
8 slices prosciutto or 8 slices rindless bacon, chopped
150 g arugula, shredded (rocket)
2 tablespoons fruity olive oil
150 g feta cheese, marinated in oil

Steps:

Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
Drain.
While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
Heat the oil in a large saucepan over a medium heat.
If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
Cook for a minute or until fragrant.
If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
Add the spaghetti to the pan and toss to coat and heat through.
To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
Serve with a lime wedge on each plate, so people can add more if they like.

Tips:

Fresh ingredients: For the best flavor, use fresh, ripe ingredients whenever possible. This is especially important for the lime juice and zest, which will add a bright, citrusy flavor to the dish.
Don't overcook the pasta: Cook the spaghetti according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold the sauce well.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Choose a high-quality extra virgin olive oil that has a fruity, peppery flavor.
Don't be afraid to adjust the seasonings: The amount of salt, pepper, and lime juice you add to the dish is a matter of personal preference. Taste the sauce as you go and adjust the seasonings accordingly.
Serve immediately: This dish is best served immediately, while the pasta is still hot and the sauce is flavorful. If you need to make it ahead of time, you can cook the pasta and sauce separately and then combine them just before serving.

Conclusion:

Donna's spaghetti with lime and arugula is a light, refreshing pasta dish that is perfect for a summer meal. The bright flavors of the lime and arugula pair perfectly with the rich, savory flavor of the pancetta. This dish is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy pasta dish, give Donna's spaghetti with lime and arugula a try!