Lemon Spaghetti with Arugula

DF, V, VG

Sometimes the best dishes are those that are simple.  No complication instruction that throw you for a loop or hard to find ingredients that make the whole dish not worth making.  This dish could not be more simple, even if it tried.  The lemon zest and juice add an amazing lightness, and yes you need the zest and the juice.  The zest actually has more of an intense lemon flavor than the juice.  Try this dish as a side dish or light lunch, or add some chicken or shrimp and call it dinner.

Food 087

Lemon Spaghetti with Arugula
1/2 lb spaghetti pasta
juice and zest of 1 large lemon
1/3 c extra virgin olive oil
1/4 tsp red pepper flakes (or more if you like it spicy)
1 garlic clove, minced
salt
3 c arugula, chopped

Cook spaghetti according to package instructions for al dente, reserving 1/2 c cooking water. Meanwhile in a small bowl combine, lemon zest and juice, extra virgin olive oil, red pepper flakes, garlic, and salt.  Pour sauce over the pasta when pasta is still hot along with 1/4 – 1/2 c cooking water to moisten pasta.  Add arugula and toss to combine.

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