Creamy Skepticghetti With Arugula: A Recipe

27 May

by Melissa Lee (a.k.a. LilaMae)

What makes my Skepticghetti skeptical, you ask. Eh…you skeptics ask to0 many questions.

I love to cook. Sometimes a recipe just has to be shared. And this is one of my favorite recipes I thought I’d share with you people on this lovely Friday. “But, Melissa,” you say, “this is a skeptical blog.” Shut up. This is my blog, I’ll post what I want on it. You get your own blog.

So here’s my recipe for what I’m calling Skepticghetti. I hope you enjoy it as much as I do and find that you could eat it for breakfast, lunch, and dinner no problem. Note: Although Arugula can be expensive, it only costs a dollar for seeds, so I grow my own indoors under a growing lamp (I’m poor). It’s a hearty plant and grows fast! And it really adds some extra spiciness to this dish that is simply out of this world as either a main dish or side dish.

Creamy Skepticghetti With Arugula

  • 8oz spaghetti or linguini
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese (I like to use parm reggiano because I’m an elitist)
  • 1 egg yolk
  • 2 t. lemon zest, minced
  • 1 t. red pepper flakes, salt & pepper to taste
  • 2 cups arugula, torn

In a bowl, whisk together the cream, Parmesan, egg yolk, zest, & seasonings. Top with arugula. Drain the pasta (it’s important to keep it very hot right up till you’re going to toss with ingredients so the arugula will wilt). Add the pasta to the bowl & toss to coat the pasta and wilt the greens.


Serves 2-3. Or more if used as a side to, say, Saltimbocca Chicken. <—Super yummy, I can attest.

Enjoy! Om nom nom nom.

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