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Lemon Pasta and Arugula Salad

Amelia Morris’s blog Bon Appetempt won this year’s Saveur Best Food Blog Award for Humor, and we can see why. Her witty irreverence brings readers back each week to check in on what’s new. And, of course, to see what she’s cooking. What we love most about Amelia’s approach is she’s never afraid to experiment. And she often chronicles these adventures on video, reporting back in a refreshingly honest way. For this summer meal, Amelia writes about a lemon pasta dish and a simple lemony arugula salad. Pasta and cheese is a winning combination for adults and kids alike. Add a bit of white wine, cream, and lemon and you have a most memorable meal. If you have leftovers, we love adding the arugula to the pasta on the second day for a balanced and satisfying lunch.


Quick Garlicky Pasta

Egg, Lemon and Ricotta Toast

Vegetable Medley Pasta

Lemon Pasta


3/4 pound dried spaghetti

5 tablespoons white wine

Finely grated zest of 3 lemons

3/4 cup heavy cream

Juice of 1/2 lemon

3 1/2 ounces Grueyere or Emmental cheese, grated (1 cup)

Sea salt

Black pepper

Parmesan cheese, to serve


1. Bring a large pan of salted water to a boil, add the spaghetti and stir to separate the strands.

2. Cook until just tender. In the meantime, put the wine and lemon zest in a small saucepan, bring to boil and reduce by half.

3. Once the spaghetti is just tender, drain it into a colander, but not too thoroughly, then return it to the saucepan. Toss with the reduced wine mixture, the heavy cream, lemon juice and grated Gruyere or Emmental.

4. Season liberally and cook over a high heat for a minute or two until the sauce thickens enough to coat the pasta. Serve right away, scattered with freshly grated Parmesan.

Arugula Salad With Lemon Dressing


4 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice (or more to taste)

Salt and pepper

1 bunch/bag of arugula

Parmesan cheese


1. For a more lemony dressing, start with about 4 tablespoons of olive oil and 2 tablespoons freshly squeezed lemon juice in a small bowl.

2. Add a few healthy pinches of kosher salt and a few dashes of pepper. Stir it up and taste it. If it's too tart, add more olive oil. Not tart enough add more lemon.

3. Once it tastes delicious, pour it over the arugula and toss with some grated Parmesan. If you have tomatoes on hand, sure, throw some in there too.

Serves 4


Quick Garlicky Pasta

Egg, Lemon and Ricotta Toast

Vegetable Medley Pasta

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