My husband and I have spent a great many years traveling the globe. We LOVE to ‘go’. Along the way we’ve sampled some amazing cuisine. As I’ve received a fair portion of fresh local Arugula (Rocket) and Fresh organic basil from our @KulaFields box – I thought to call upon my Italian journeys and offer up one of our versatile family favorites for a quick dinner or an epic lunch! I can assure you there are rarely leftovers here but if you have some this is delicious cold the next day!
*Note to self: Make sure to take time to enjoy the turning of the leaves or the changing of the seasons instead of spending all my time in the kitchen. It’s wonderful to cook and entertain your friends and family but a healthy life depends on a balance of down time combined with the busy, fun or working times that can produce greater stress in ones life. Happy mind, healthy bodies and delicious food – what more could a Mom ask for? Bon Appetit!
Ingredients:
♦♦ 1 pound spaghetti, dry
♦♦ 1/2 cup olive oil
♦♦ 2 tablespoons butter
♦♦ 2 large cloves garlic, minced
♦♦ 1 tablespoon grated lemon peel
♦♦ 1/4 cup fresh lemon juice
♦♦ 1/4 cup veggie broth
♦♦ 1/8 cup dry white wine
♦♦ 1/4 teaspoon sea salt
♦♦ 1/8 teaspoon freshly ground pepper
♦♦ 1 cup baby arugula
♦♦ 1/2 cup chopped fresh basil (mint also works great here)
♦♦ 1/2 Tablespoon crushed red pepper flakes (optional)
Heat a large pot of water to boiling. Splash in some EVOO and 3 teaspoons of Kosher salt. Cook spaghetti in the pot of oiled, 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, wine, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer a couple minutes to meld the flavors.
Drain pasta, put it back in its cooking pot and immediately pour the heated sauce over it, along with the arugula and basil and red pepper (optional). Gently toss the pasta and sauce together. Transfer pasta to serving bowl. Top with grated Parmigiano, a sprinkle of sea salt and freshly ground pepper and a generous squeeze of lemon juice.
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- Fresh, delicious LOCAL ingredients!
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- Boiling, Oiled, Salted and Ready!
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- EVOO, Butter, Garlic, Veggie broth, White Wine and Lemon juice
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- Mix It In!
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- Rocket, Basil, and Spaghetti gets better!
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- Bon Appetit!
Additional Accompaniments:
Fresh grated Parmigiano-Reggiano cheese. Chopped fresh tomatoes. Grilled, rare, ahi (tuna) slices. A can of tuna can also be added to the ‘sauce’ while simmering. (Only use canned tuna in WATER – not oil.)
What’s YOUR go to pasta dish? I’d love to hear from you in the comments or by email!
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{ 2 comments }
This looks really delicious. I’ve never had this before I will have to make it!
Hi Sara! It is so super yummy and incredibly easy! It’s one of the things I taught my daughter to make before she left for college this year – you can do it with spinach too (good in the winter!) or kale and mint. The other thing I taught her (and our tween son makes when he’s hungry!) is home made mac n cheese – with 2 or 3 cheeses. (great and versatile!) Thanks so much for the comment mama!