1tbspunsalted butter or non-dairy alternative 15 mL
2tbspextra virgin olive oil 30 mL
6green onionswhite and green parts, cut diagonally into 1" (2.5 cm) pieces
1large clove garlicminced
2tspfinely grated lemon zest 10 mL
3 to 4tbspfreshly squeezed lemon juice 45 to 60 mL
1tspkosher or coarse sea salt 5 mL
1/4tspfreshly ground white pepper 1 mL
1/3cupheavy or whipping35% cream 75 mL or soy milk
1bunch arugula or spinach6 to 8 oz/175 to 250 g, trimmed and finely chopped
1/4cupchopped fresh parsley leaves 60 mL
Instructions
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.
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.
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.