Ellena’s Notes

You all know how much I LOVE arugula! And recently I’ve been adding it to almost everything! I came across this pasta recipe, and just knew that I had to try it! I’ve been trying to find ways to serve more vegetables, and with the arugula, I knew it would be a winner! The addition of the lemon zest makes this a perfect evening summer meal on my back porch. I brought some leftovers to Natalie one day at the winery and she ate it cold. It was still fantastic! I can’t wait to share it at our family reunion this summer!

My favorite pairing is our Pinot Grigio or Best Friends, but Mike and I had Ellena’s Sangiovese with leftovers the other night and it was fantastic!

Eat Simple, Eat Well, Ellena

Ingredients

1 1/2 cups asparagus, diced
16 oz. spaghetti
2 tbsp olive oil, divided
4 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 cup Latah Creek Pinot Grigio
2 cups vegetable broth
1 cup frozen peas
12 oz. jar marinated artichokes
1/2 cup parmesan cheese, plus more for garnishing
1 lemon, zested and juiced
4 cups arugula
freshly ground salt and pepper to taste

Gluten Free Version: Use gluten free spaghetti

Directions

Bring a large pot of salted water to a boil. Add asparagus to the boiling water and cook for 1 to 2 minutes until color brightens. Using a slotted spoon, remove asparagus from boiling water and place in a strainer, saving the water. Run cold water over asparagus to stop cooking and set aside. Bring saved water to a boil and add pasta; cook until al dente, reserving 1/2 cup of cooking water. Drain thoroughly. While the pasta is cooking, heat olive oil in a large deep pan, over medium-high heat. Add garlic and sauté for 1 to 2 minutes or until fragrant. Add Pinot Grigio, vegetable broth, and red pepper flakes and stir to combine. Simmer mixture for 7-10 minutes. Next, add artichokes, asparagus and peas to the pan. Cook over medium heat for 1 to 2 minutes. Add cooked pasta, Parmesan cheese, lemon zest and juice, and stir until well combined. If it seems too dry, add some of the reserved pasta water. Simmer pasta mixture for 1-2 more minutes, then add arugula. Stir together, allowing the arugula to wilt, then remove from heat. Add salt and pepper to taste and serve. Garnish with additional parmesan cheese.