Spaghetti with Arugula and Lemon Sauce

That’s What I Think (TWIT) Review

Cookbook time again and this is a big hefty one filled with 250 recipes using 67 leafy greens. Everyone should be incorporating more leafy greens into their diet.

Kale blasted onto the scene with a vengeance and has become a very trendy veggie. It is now cool to eat your greens. That is a good thing!!

FinalLeafyGreensCover (2) (Small)I really wanted to make this recipe but arugula is out of season for us, so a good leafy green substitute is the ever available spinach. This is a fabulous vegetarian meal, just one of so many that looked fantastic to try like, Dandelion Salad with Balsamic Pepper Strawberries, Tuscan Kale Pesto, Pickled Lime Beets and Greens and Fettuccine with Chard and Citrus Cream Sauce to name a few.

The cookbook offers loads of tips and tricks to help you in the kitchen plus factual information about all the leafy greens that are common and exotic. Great notes on how to store, prep and consume also.

There are many greens that you may not have heard of like the obscure mizuna or purslane and may only be familiar to foragers but more and more greens and vegetables are showing up in our markets or grocery stores. I know that fiddleheads and dandelion greens are more readily available now in our area when they are in season.


Spaghetti with Spinach and Lemon Sauce by Noshing With The Nolands (2) (Small)Susan Sampson is the author and lives in her kitchen (I know that feeling). She was born in Budapest and grew up in Toronto’s “Goulash Archipelago” and has worked for three decades as a newspaper journalist. She is also a recipe developer, blogger and has written two other cookbooks entitled, Kitchen and Cooking Secrets and 200 Best Canned Fish and Seafood.

Spaghetti with Spinach and Lemon Sauce by Noshing With The Nolands (3) (Small) (2)

The author writes:

Spaghetti with Arugula and Lemon Sauce

My peppery lemon sauce is luscious over pasta. It’s even better with arugula, which adds a pop of color and good nutrients to this dish.


For the finest minced garlic, push it through a press.

I prefer kosher salt because it tastes better than iodized table salt and (ideally) contains no additives. Table salts and some sea salts contain additives such as iodine compounds (iodides), anti-clumping agents and even sugar (in the form of dextrose, which is used to stabilize iodine). Although the North American Salt Institute states that kosher salt “contains no additives,” some kosher salt brands do contain additives such as anti-clumping agents. If you have concerns, check the label.

If substituting soy milk for the cream, use full-fat unflavored soy milk for best results. The sauce, however, will be thinner.


Spaghetti with Arugula and Lemon Sauce
Recipe type: Entree
Serves: 4
A fresh and lively pasta filled with spicy arugula in a lemon sauce.
  • 12 oz spaghetti 375 g
  • 1 tbsp unsalted butter or non-dairy alternative 15 mL
  • 2 tbsp extra virgin olive oil 30 mL
  • 6 green onions (white and green parts), cut diagonally into 1" (2.5 cm) pieces
  • 1 large clove garlic, minced
  • 2 tsp finely grated lemon zest 10 mL
  • 3 to 4 tbsp freshly squeezed lemon juice 45 to 60 mL
  • 1 tsp kosher or coarse sea salt 5 mL
  • 1⁄4 tsp freshly ground white pepper 1 mL
  • 1⁄3 cup heavy or whipping (35%) cream 75 mL or soy milk
  • 1 bunch arugula (6 to 8 oz/175 to 250 g),trimmed and finely chopped
  • 1⁄4 cup chopped fresh parsley leaves 60 mL
  1. In a large pot of boiling salted water over medium heat, cook spaghetti for 15 minutes or until al dente. Drain, reserving 1⁄2 cup (125 mL) cooking water.
  2. In a large skillet over medium heat, melt butter with oil. Add onions and cook, stirring, for about 1 minute, until softened. Stir in garlic for about 20 seconds. Stir in lemon zest, 2 tbsp (30 mL) lemon juice, salt and pepper. Stir in cream and simmer for about 1 minute, until slightly thickened. Add remaining lemon juice to taste.
  3. Add arugula, then cooked spaghetti. Using tongs, toss until arugula wilts and spaghetti is well coated. If pasta seems dry or difficult to toss evenly with the sauce, loosen the mixture with some or all of the reserved cooking water. Season with salt to taste. Transfer to serving bowls and sprinkle with parsley. Serve immediately.

Excerpted from The Complete Leafy Greens Cookbook by Susan Sampson © 2013 Robert Rose Inc. Reprinted with publisher permission.



Sesame Orzo

That’s What I Think (TWIT) Review

Need a great side or starter, well this cookbook is for you. Starters and Sides Made Easy is a cookbook filled with 60 easy-to-make Kosher recipes. Not always does the star of the show have to be the main course. Let your sides shine too. This cookbook has full color photos with each recipe, along with plating and serving suggestions.

Starters & Sides Made Easy (2) (Small)Starters and Sides Made Easy cookbook has many recipes to choose from but I have been enamored with orzo lately. It makes a quick and delicious side that isn’t too filling. This Sesame Orzo fit the bill.

Sesame Orzo by Noshing With The Nolands Leah Schapira and Victoria Dwek are the co-authors of Starters and Sides Made Easy. Their recipes are triple tested, unique and made with ingredients that are readily available at any grocery store.

“When I am looking for a side dish to go with dinner, I want something quick and easy to make,” says Leah Schapira. Victoria writes, “When I am entertaining or having the family over for a holiday meal I don’t want my kitchen to be messy when guests arrive.”

Making easy and quick sides ahead of time helps. I know this as I want the same and this cookbook can help you out.

I have never browned pasta before, like the instructions for this recipe called for and I love the color and flavor that resulted.

Sesmae Orzo by Noshing With The Nolands Some of the delicious recipes that are included in this cookbook are:

Coleslaw Balls with Jalapeno Dip, Broccoli-Stuffed Artichokes, Tomato Tart, Green Bean, Basil and Pecan Salad, Forbidden Black Rice with Mango and Peaches, Sweet Potato and Leek Quiche, and Whiskey Sweet Potatoes to name a few.

Sesame Orzo by Noshing With The Nolands

Sesame Orzo
Recipe type: Side
Cuisine: Asian
Serves: 4
A fantastic easy side that will add an Asian flair to any main.
  • 1 Tbsp. oil
  • 1 cup orzo
  • 2½ cups chicken stock or vegetable stock
  • 2 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1 garlic clove, crushed
  • 2 Tbsp. sesame oil
  • 1-2 scallions, sliced
  • sesame seeds for garnish
  1. Heat oil in a saute pan over high heat. Add orzo and toast until some of the poasta has browned, 1-2 min.
  2. Add chicken stock, soy sauce, sugar and garlic. Bring to a boil. Lower heat to medium-low and simmer, stirring occasionally, until liquid is mostly absorbed, 20-25 min. Remove from heat and stir in sesame oil, scallions and sesame seeds.
  3. If you are making this ahead of time add more oil when heating so that the pasta does not dry out.

Sesame Orzo by Noshing With The Nolands Leah Schapira is the co-founder of and the author of the bestselling Fresh and Easy Kosher Cooking. Leah lived in New Jersey with her husband and family.

Victoria Dwek is the managing editor of Whisk, a popular kosher food magazine, publised weekly by Ami Magazine. She resides in New Jersey with her husband and children.

Spinach Proscuitto Macaroni and Cheese for #SundaySupper

Today we are celebrating an anniversary!!! #SundaySupper turns 2!! How exciting, I have been with #SundaySupper for almost 1 1/2 years, so it was just a baby when I started. We have so many more things happening now and it has grown strong with such a lovely group of bloggers to work with every week. Sunday Supper magazine is now up and running and there is a yearly conference in Florida also.

At the helm is the fantastic Isabel Reis Laessig, from Family Foodie,  this was her baby, her conception. So I thought what better way to celebrate than with one of her fabulous recipes!! Week, after week she has delicious recipes that inspire us all to gather around the Sunday Supper table to share with our families.

This is now one of my favorite mac and cheese, I could have devoured the entire casserole dish. I adored the walnut topping and the taste of the white wine mixed in with the cheese. In her recipe she said to add either chicken stock or white wine, well I added both and for me it was the perfect balance. Little bits of yummy proscuitto in every bite just adds to the deliciousness!!!

Spinach Proscuitto Macaroni and Cheese by Noshing With The Nolands (Small)We were asked to look back to think of one of our favorite times we have had at #SundaySupper. That is hard as I enjoy each week for so many different reasons. Instead I will give you my top ten things I love about #SundaySupper.

1. The comaraderie with my fellow bloggers

2. Being able to share my recipe within this fabulous group

3. Getting new and exciting recipes each week

4. Being creative and challenging myself at times to cook within the given theme

5. Fun and imaginative posts to look at each week

6. Learning about blogging, social media and all that it takes

7. Sharing all the other wonderful recipes

8. Having fun on Twitter chats

9. Having a solid and knowledgeable group to ask questions to

10. Sharing recipes also on #WeekdaySupper

When you have all these things it sure doesn’t seem like work, so much fun!!!

Spinach Proscuitto Macaroni and Cheese by Noshing With The Nolands (2) (Small) Now back to this dish, it would make an excellent side also but we had it with a big salad. I made it in the afternoon, covered it and baked it at supper with the foil still on. It kept the pasta from drying out. I am sad this dish is all gone, I will have to make it again soon. I hope you try it and come back to me to tell me how much you like it!!! ENJOY!!!

5.0 from 1 reviews
Spinach Proscuitto Macaroni and Cheese for #SundaySupper
Recipe type: Entree
Serves: 8
An amazing macaroni and cheese!!
  • 1 lb. of ditallini pasta or elbow macaroni
  • ¼ lb. of proscuitto, sliced thick
  • 1 cup fresh spinach
  • ¼ cup of red or sweet onion
  • 1 tsp. garlic paste or garlic cloves to taste
  • 4 Tbsp. butter
  • 2 cups milk
  • 2 cups of white wine or chicken stock (I used one and one of each)
  • 4 Tbsp. flour
  • Sea salt and fresh ground black pepper
  • 2 cups mozzarella cheese, grated
  • ½ cup walnuts, finely chopped
  1. Bring a large pot of salted water to boil. Add the macaroni and cook at a boil until just al dente.
  2. Drain, rinse in cold water and set aside.
  3. Cut the proscuitto in thin strips. Cut the spinach into thin strips.
  4. In a food processor or with chopper, mince the onion and garlic until very fine and smooth.
  5. In a large skillet or pan, melt 1 Tbsp. of butter and add the proscuitto and cook until crisp, approx. 5 min.
  6. Remove from pan and place on a paper towel, set aside.
  7. Add the remaining butter and melt, add the onion and garlic and cook for 5 min. until slightly browned.
  8. Add the flour and stir and cook for 3-4 min. Add the milk milk gradually and whisk.
  9. Add the white wine and chicken stock and continue to stir until the mixture starts to thicken but is very smooth. It will just start to coat the back of a wooden spoon.
  10. Add the mozzarella while stirring. It may appear stringy but will mix with the pasta later.
  11. Adjust seasoning with salt and pepper.
  12. Stir in the pasta, proscuitto and spinach.
  13. Butter a 9x13" baking dish or 8 small ramekins to make individual portions
  14. Add the macaroni mixture and sprinkle with the chopped walnuts.
  15. (Wrap and refrigerate is you want at this point).
  16. Bake at 350F for 20 min. if made right away if chilled in the fridge bake for 30 min. with foil covering.
  17. Place under the broiler if desired to brown and serve immediately.

Spinach Prosuitto Macaroni and Cheese by Noshing With The Nolands (Small)

Now go and see all of these other recipes and the wonderful sites that make up #SundaySupper!!

Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.