1 lbs of your favorite pasta noodles
1/2 cup extra virgin olive oil
2 Tablespoons butter
1 Tablespoon minced garlic
1 Tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 tsp dried basil
1/4 tsp salt
1 cup arugula microgreens
1/2 cup chopped fresh parsley
Accompaniments: freshly grated Parmigiano-reggiano or feta cheese crumbles, sea salt, freshly ground pepper, squeeze of lemon
Cook your noodles as directed on the package and subtract 1-2 minutes to cook 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 serving bowl. Top with grated Parmigiano-reggiano or feta cheese, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.
Let us know what you think! Share with us on Instagram by tagging us: @wispygreens
Is it time to cut back on the breads and gluten but not on the pizza?
Feel and look like a pro when you cook this!
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