Lemon Pasta with Brown Butter, Almonds and Arugula

Chef notes

Brown butter, crunchy almonds and tangy lemon make a rich but balanced sauce for this pantry-friendly pasta. The arugula lends freshness and rounds out the pasta, turning this into a quick one-pot meal. If you want to increase the vegetables, you can double the arugula. (Just add a little more lemon juice.) Don't stint on the red pepper flakes; their spiciness helps bring together the flavors.

Swap option: If you don't have baby (or wild) arugula on hand, spinach or baby kale are fine, though slightly milder, substitutes.

This recipe was reprinted with permission from NYT Cooking.