This is one of my favorite go-to recipes when I have a ton of arugula from my CSA (which I happen to have this week). I originally found this recipe submitted on Epicurious. Instead of 1/2 cup of olive oil, I only used 1/3 cup. Instead of animal-based chicken stock I used Edward & Sons Not Chick’n bouillon cubes (and have previously used my own veggie stock as well). I also used parsley that I just picked today from our U-Pick at our CSA. Additionally, I sprinkled some lemon pepper seasoning to give it an added kick once it was on my plate.
1 pound spaghetti, dry
1/2 cup 1/3 cup olive oil
butter (used Earth Balance)
1 tablespoon minced garlic
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
chicken broth Not-chicken broth or veggie broth
2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup baby arugula (used many more cups based on what I got in my CSA this week)
1/2 cup chopped fresh parsley
Lemon-pepper seasoning (optional)
Cook spaghetti in a large pot of salted boiling water until al dente. 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. Sprinkle with lemon-pepper seasoning as desired.
This recipe gets a 5 out of 5 carrots on my veganlicious scale!