This is my go-to recipe for nights when the pantry and fridge are looking a bit bare. It’s made from things we always have on hand in our house: boxes of pasta, a big bowl of lemons, a few chunks of fresh Parmesan. Always try to buy a few simple pantry items like these in larger quantities so you can whip up a pasta like this at a moment’s notice.
In a skillet, combine the panko with
In the same skillet, heat the remaining
Bring a large pot of well-salted water to a boil. Add the pasta and cook for 3 to 4 minutes, or until al dente. Drain the pasta well, and transfer to a large bowl. Immediately add the arugula, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together. Mound the pasta on a large platter and serve.
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