Quick Lemon Pasta

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.

4.  Enjoy!

lemon block print

3 thoughts on “Quick Lemon Pasta

  1. 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 🙂

      1. 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 🙂

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