Cooking Instructions
This lemony pasta has a unique and distinctly Mediterranean taste to it. The arugula microgreens add a nice peppery flavor to balance out the lemon and garlic flavors.
The recipe recommends spaghetti or zucchini noodles, but the sauce goes great with most types of pasta. It’s a nice light alternative pasta dish if you’re in a rut of only making spaghetti Bolognese.
Cook spaghetti in a large pot of salted boiling water until al dente. Or prepare your zucchini noodles. Meanwhile, in small saucepan, heat oil and butter over medium-low heat.
Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes. Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl.
Top with grated Parmigiano-Reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.
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