Spaghetti with Arugula and Lemon Sauce
Recipe type: Entree
Serves: 4
A fresh and lively pasta filled with spicy arugula in a lemon sauce.
  • 12 oz spaghetti 375 g
  • 1 tbsp unsalted butter or non-dairy alternative 15 mL
  • 2 tbsp extra virgin olive oil 30 mL
  • 6 green onions (white and green parts), cut diagonally into 1" (2.5 cm) pieces
  • 1 large clove garlic, minced
  • 2 tsp finely grated lemon zest 10 mL
  • 3 to 4 tbsp freshly squeezed lemon juice 45 to 60 mL
  • 1 tsp kosher or coarse sea salt 5 mL
  • 1⁄4 tsp freshly ground white pepper 1 mL
  • 1⁄3 cup heavy or whipping (35%) cream 75 mL or soy milk
  • 1 bunch arugula or spinach (6 to 8 oz/175 to 250 g), trimmed and finely chopped
  • 1⁄4 cup chopped fresh parsley leaves 60 mL
  1. In a large pot of boiling salted water over medium heat, cook spaghetti for 15 minutes or until al dente. Drain, reserving 1⁄2 cup (125 mL) cooking water.
  2. In a large skillet over medium heat, melt butter with oil. Add onions and cook, stirring, for about 1 minute, until softened. Stir in garlic for about 20 seconds. Stir in lemon zest, 2 tbsp (30 mL) lemon juice, salt and pepper. Stir in cream and simmer for about 1 minute, until slightly thickened. Add remaining lemon juice to taste.
  3. Add arugula, then cooked spaghetti. Using tongs, toss until arugula wilts and spaghetti is well coated. If pasta seems dry or difficult to toss evenly with the sauce, loosen the mixture with some or all of the reserved cooking water. Season with salt to taste. Transfer to serving bowls and sprinkle with parsley. Serve immediately.
Recipe by Noshing With the Nolands at