Start by bringing a large pot of salted water to a boil. Once boiling, add the whole wheat rigatoni. Cook until the pasta is tender but still firm to the bite, usually taking around eight to ten minutes. Be sure to stir occasionally. When it’s done, drain the pasta, but reserve about three-quarters of a cup of pasta water for later.
In a heavy, large skillet, heat the olive oil over medium heat. After about a minute, add the minced shallot and garlic. Sauté these until they soften, which should take about two minutes. The smell will be incredible! You want them to be fragrant but not browned. Next, add the lemon zest to the skillet, stirring it in as it releases its citrusy oils.
Now, carefully pour the drained pasta into the skillet with the sautéed ingredients. Add the lemon juice and arugula. This is where the magic happens! Gently toss everything together, allowing the heat to wilt the arugula for about one minute. If the pasta seems dry, add a bit of the reserved pasta water to create a light sauce.
Next, it’s time for the star of the show: the burrata cheese. Add the chunks of cheese to the pasta and gently stir them in. The cheese should start to melt slightly from the heat of the pasta. Season with salt and black pepper to taste—this is your moment to adjust flavors!
Once everything is well combined and the cheese is beautifully melted, it’s time to serve. Place the pasta into serving bowls or plates. For a little extra flair, sprinkle some crushed red pepper flakes on top if desired. This not only adds a pop of color but also gives a slight kick to the dish. Serve warm and enjoy the delightfully fresh flavors of Lemon Arugula Pasta.
