The panko topping adds a crunchy, nutty layer to this easy vegetarian dinner.
Drain, reserving 1 cup cooking water; rinse the pasta in warm water.
Wipe the pot dry; add 1 tablespoon oil and heat over medium-high heat.
Photo: Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke
Add panko and cook, stirring often, until golden brown and crispy, about 2 minutes.
Transfer to a small bowl and let cool slightly, about 10 minutes.
Add parsley, 2 tablespoons Parmesan and 1 teaspoon lemon zest and stir until combined.
Add the remaining 1 tablespoon oil to the pot and heat over medium heat.
Cook, undisturbed, until slightly reduced, 2 to 3 minutes.
Using a slotted spoon, remove and discard the garlic.
Add the pasta and toss until it is warmed through, about 1 minute.
Add arugula and toss until just wilted.
Top with the toasted panko mixture.
Tip:
Grate Parmesan with a microplane grater or using the smallest holes of a box grater.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
