I’ve been making this recipe for years. It’s fast, easy and always comes together beautifully. The best part is that you can make the sauce ahead of time. What more can I say. Boil some noodles, tear up some arugula, whisk a few ingredients and bam – dinner is served!

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  • Author: Liz Sloan
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2.5 cups of pasta 1x


Adapted from Cuisine at Home



4 ounces angel hair pasta

3 tablespoons heavy whipping cream

2 tablespoons parmesan

1 egg yolk

1 teaspoon lemon zest

Pinch of red pepper flakes

Salt and pepper to taste

1 cup arugula


In a bowl, whisk together cream, parmesan, egg yolk, zest, red pepper, salt and pepper. Top with arugula. 

Cook pasta in salted water according to directions. Drain pasta and immediately add to cream sauce while warm. Toss to combine and wilt arugula. Serve immediately. 

Note: You can make the cream sauce ahead of time and refrigerate. Remove from the fridge one hour prior to cooking pasta. 

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