11 March 2013

lemon & arugula spaghetti. {gluten-free & vegetarian}


11 March 2013

I don't know about you, but I am getting really excited for some warm spring air, buds on trees, crocuses pushing their way through the earth, &, yes, that amazing muddy dirt-smell. This past weekend was so gorgeous in Maine, it was such a tease to not have to wear a jacket & sit outside to have a drink in the glorious sun. Ah, vitamin D.

Here is a quick & easy weekday pasta dish that is tasty & fresh. It takes as long as it does for the pasta to cook. We ate ours with like this with some olives to snack on & Italian Pinot Grigio, but it would also be a good as a side to a roasted chicken or roasted white fish.

lemon & arugula spaghetti. 
serves 4

1 lb. spaghetti (I used gluten-free pasta, Bionaturae)

4 TBL extra virgin olive oil, plus more for serving
4 cloves garlic, peeled & thinly sliced
1 vine ripened tomato, diced
1 lemon, cut into 4 wedges
3 cups baby arugula
1 pinch of red chili pepper flakes
Locetelli Romano, for serving
sea salt & cracked pepper

  1. In a large pot, cook pasta al dente according to package directions. In the last minute of cooking, toss in arugula. After about 1  minute, drain BUT reserve about teacup of pasta water. 
  2. Meanwhile, warm olive oil in a heavy bottom pot over medium-low heat, cook garlic for about 3 minutes, careful so it doesn't burn. Add tomatoes, chili flakes & cook 3 more minutes.
  3. Add pasta & arugula to the olive with a little pasta water to thicken the sauce. 
  4. To Serve: dish up pasta on plates, season with salt & pepper, grate some Romano, add a couple leaves of fresh arugula, & a squeeze of fresh lemon. 
happy eatings & cheers!



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