Lemony Ground Beef Pasta with Arugula
Ingredients
- 1 poundground beef
- 1 poundpasta (penne, rigatoni, or similar)
- 2lemon
- 4 clovesgarlic
- 4 cupsarugula
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Wash and roughly chop or tear 4 cups arugula (or measure by volume).
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
- 02
While pasta cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned (about 5–6 minutes). Drain excess fat if needed.
- 03
Add minced garlic and red pepper flakes to the beef and cook for 30 seconds until fragrant.
- 04
Remove from heat. Zest both lemons into the pan, then juice them and add the juice. Stir in the remaining 1 1/2 tablespoons olive oil.
- 05
Add the drained pasta to the beef mixture and toss gently. Add arugula and 1/2 cup pasta water, tossing until arugula wilts and the sauce loosens slightly (about 1 minute). Add more pasta water if needed.
- 06
Season with salt and black pepper to taste. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For deeper flavor, add 2 tablespoons fresh parmesan or pecorino romano at the end. A handful of fresh mint or basil stirred in just before serving adds brightness.
This recipe comes together in under 25 minutes. The pasta water helps create a silky sauce without cream. Arugula wilts slightly from the warm pasta and beef — don't add it before the pasta or it'll turn mushy.