Cooking Instructions

• Peel and mince garlic cloves and red onion.
• Zest lemon, then squeeze one half until you have 1–2 tablespoons of lemon juice.
• Bring a large saucepan of water to boil, add a couple of teaspoons of salt, and cook pasta to al dente according to package directions. Reserve ½ cup of cooking liquid before draining.
• While pasta is cooking, sauté butter in a 12-inch skillet over medium-low heat, then add garlic and onions.
• Sauté until garlic and onions are softened, but not browned, about 3-5 minutes.
• Add mascarpone cheese and cream, stirring to melt the cheese. Bring to a simmer over medium heat, stirring frequently, until sauce thickens (about 5 minutes).
• Stir in 1 tablespoon lemon juice and 1 tablespoon zest.
• Taste and add salt, pepper, and more lemon juice as needed.
• Stir in drained pasta and arugula.
• Toss until pasta is heated through, arugula is wilted, and sauce coats everything (about 1 minute).
• Serve immediately.