Food and the City: lemon and arugula pasta with browned butter breadcrumbs Yum

January 28, 2014

lemon and arugula pasta with browned butter breadcrumbs


Is brown butter still a thing? Member when it was so a thing? Like this exact time last year, people were browning butter for breakfast and eating it by the spoonful. We may or may not still be some of those people.

No judging, kay?


We have a new favorite thing to eat and it is so, so simple to make. This dish literally comes together in about 20 minutes which makes it an even bigger winner in our book!



lemon and arugula pasta with brown butter breadcrumbs

1lb pasta of your choice
2 cups baby arugula
3 tablespoons olive oil
2 whole lemons, juiced
1/2 teaspoon ground black pepper
1/2 stick butter
1 cup breadcrumbs (make them fresh by pulsing day-old bread in a food processor)

Bring a pot of water to a boil and cook your pasta according to the package. While pasta is cooking, melt up you butter in a skillet on medium-high heat. As soon as butter melts, reduce the heat to medium-low. Butter will foam and then begin to brown. Once browned, add in your breadcrumbs and toss until coated well.

When pasta is finished, drain in a colander then toss with olive oil, lemon juice, baby arugula and black pepper. Top with browned butter breadcrumbs and enjoy!