Weeknight Dinners: Simple Lemon Balsamic Pasta with Wilted Arugala

This pasta dish is incredibly easy to whip up and is perfect for a weeknight dinner when you’re short on time.  It took me about twenty minutes total, including the waiting time for the pasta water to boil.

unnamed (2)

Balsamic Glaze is a thicker, often sweeter version of balsamic vinegar.  It is delicious and can be used as a glaze for meat replacements, veggies (especially roasted), and pasta/rice dishes.  Most regular Balsamic Glaze does contain sulphites, so if you’re sensitive to sulphites check the label carefully.  Don’t buy the cheap version in a plastic bottle, as it may have more of a bitter aftertaste.  I generally spend about $10 on a bottle and it’s great.

Weeknight Dinners: Simple Lemon Balsamic Pasta with Wilted Arugala


  • 1 pound fettucini noodles (any typeof pasta would work, including whole wheat or gluten free)
  • Juice and zest of 1 large lemon
  • 1/4 cup veggie broth
  • 2 cloves garlic, minced
  • 5 ounces arugula (approximately 1 plastic container)


  1. Bring a large pot of salted water to boil. Cook pasta according to package directions and drain.
  2. Juice the lemon and toss the cooked pasta with lemon juice.
  3. While the pasta is cooking, line a large skillet with 1/4 cup veggie broth and heat over medium. While the veggie broth is heating, mince the garlic. Once the veggie broth starts bubbling, add the garlic and saute for 1 minute. Add the arugula and fold gently with a spatula for about 2 minutes, or until the greens are wilted. Do not overcook them, as they will become mushy.
  4. Top pasta with wilted arugula. Drizzle with balsamic glaze and sprinkle with lemon zest. Add salt and pepper to taste.


Recipe Note: Arugula has a slightly spicy flavor that takes this dish to another level. If the flavor is too strong for your liking, try spinach instead.


Processed with VSCOcam with c1 preset

Leave a Reply

Your email address will not be published. Required fields are marked *