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.