Laurie found this winner online among the “NYT Cooking” recipes, a service of “The New York Times.” Ready in 25 minutes, brown butter paired with lemon and almonds makes a delicious sauce for this pasta. The arugula adds freshness and can be substituted with milder spinach or kale for a one-pot meal you are sure to repeat. Enjoy!

KIM B. MCKINNEY

Buttery Lemon Pasta with Almonds and Arugula

INGR…