Looking for ways to use up my bumper crop of arugula, I made up this easy pasta dish. You can easily substitute the arugula for fresh basil; just use a little less. It’s a super fast meal to prepare!
What you need:
Pasta (I used brown rice spaghetti by Tinkyada)
fresh lemon juice
parmesan (I use lactose-free l’Ancetre)
arugula or fresh basil
salt and pepper
What you do:
1. Cook the pasta in lots of water.
2. Squeeze lemon juice, about 1/2 a lemon per person. Mix it with a tablespoon or two of parmesan per person, a big drizzle or olive oil, and salt and pepper.
3. Chop arugula roughly and place in the bottom of a bowl. Place hot pasta on top of the arugula so the arugula wilts a tiny bit from the heat of the pasta. Pour the lemon mixture over top and mix it all up.
3 thoughts on “Quick Lemon Pasta”
Super yum Kim! I was going to make plain pasta for dinner but then remembered seeing this on your blog. I used baby spinach and vegan parmesan topping and it worked great!! Thanks 🙂
Ooh, spinach sounds good too! That vegan parmesan isn’t bad, is it? Are you lactose intolerant too?
I’ve never been diagnosed…but was having major digestive problems so I’ve gone vegetarian, vegan 90% of the time (i’m a big cheater!). Problems gone!! I’ve been wanted to try your coleslaw too…I like that you have vegan friendly recipes 🙂