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–+ servings
A bowl of spaghetti with roasted cherry tomatoes, fresh spinach, mozzarella balls, and pine nuts, part of the Best Pasta Recipes 2025.

Best Pasta Recipes 2025: Crispy Outside, Juicy Inside

This recipe offers a delightful pasta dish with a crispy exterior and a juicy, flavorful interior, perfect for busy families looking for easy and impressive meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Lemons
  • 4 thin slices lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
For the Pasta
  • 6 ounces linguine pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 cup pasta cooking water reserved
  • 1 1/2 cups arugula
  • 1 tablespoon fresh thyme
  • 1 cup Roasted Tomatoes
  • 3 ounces fresh mozzarella torn
  • 1/4 cup toasted pine nuts
  • 1/2 cup fresh basil or dollops of pesto
  • Sea salt and freshly ground black pepper to taste

Equipment

  • Baking sheet
  • Parchment paper
  • Medium pot

Method
 

  1. Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
  2. Place the lemon slices on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of sea salt. Roast for 15 to 20 minutes, or until the edges are golden brown. Finely mince the roasted lemons and set them aside.
  3. In the bottom of a medium-sized, cold pot, combine 1 tablespoon of olive oil, minced garlic, lemon juice, and 1/4 teaspoon of sea salt.
  4. Cook the linguine pasta according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water before draining.
  5. Add the hot pasta and the reserved pasta water to the pot with the olive oil mixture. Add the arugula and toss. Gently heat if needed, until the arugula wilts and the pasta is warmed through.
  6. Add the fresh thyme, roasted tomatoes, and minced roasted lemons to the pot. Toss again to combine.
  7. Top the pasta with the torn mozzarella, toasted pine nuts, and fresh basil (or pesto). Gently toss to distribute. Season to taste with salt and freshly ground black pepper, and serve immediately.

Notes

This recipe is designed for simplicity and flavor. Feel free to adjust the amount of arugula or basil to your preference. For a spicier kick, add a pinch of red pepper flakes when you add the garlic.

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