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.
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.
- 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)
- Bring a large pot of salted water to boil. Cook pasta according to package directions and drain.
- Juice the lemon and toss the cooked pasta with lemon juice.
- 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.
- 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.