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Garlic & Lemon Pasta with Arugula

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13 00:18:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:10:00
hour(s): minute(s) : second(s)		 00:08:00
hour(s): minute(s) : second(s)		 4
Vegan Stuffing

Ingredients


1 Pound Spaghetti or zucchini noodles, cooked
1/2 Cup Olive oil, extra virgin
1/4 Teaspoon Salt
1 Cup Arugula microgreens
1/8 Teaspoon Freshly ground pepper
2 Tablespoons Butter
1 Tablespoon Minced garlic
2 Teaspoons Dried basil
1/2 Cup Chopped fresh parsley
1 Tablespoon Grated lemon peel
1/4 Cup Fresh lemon juice
1/4 Cup Chicken broth
1 Tablespoon Freshly grated Parmigiano-Reggiano

Instructions


  1.  Melt butter and oil in a pot over low heat.
  2.  Increase heat, and stir in the garlic, lemon peel, lemon juice, broth, basil, salt, and pepper.
  3.  Simmer for 3 minutes.
  4.  Add pasta, and then top it with the warm sauce, arugula microgreens, and parsley.
  5.  Gently combine the pasta and sauce using tongs.
  6.  Serve and sprinkle Parmigiano-Reggiano on top.


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