Garlic and lemon pasta with Arugula MicroGreens
Pasta dish with a great garlic-lemon flavor and Florida MicroGreens' Arugula!
- 1 lbs spaghetti, dry or zucchini noodles (zoodles)
- 1/2 cup olive oil extra virgin
- 2 tbsp butter
- 1 tbsp minced garlic
- 1 tbsp grated lemon peel
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tsp dried basil
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1 cup arugula microgreens
- 1/2 cup chopped fresh parsley
- Accompaniments: freshly grated Parmigiano-reggiano, sea salt, freshly ground pepper, squeeze of lemon
Cook spaghetti in a large pot of salted boiling water until al dente. Or prepare your zucchini noodles.
Meanwhile, in small saucepan, heat oil and butter over medium-low heat.
Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high.
Bring to a gentle simmer, reduce heat and simmer 3 minutes.
Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley.
Use tongs to gently toss the pasta and sauce together.
Transfer pasta to heated serving bowl.
Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.
Arugula is a cruciferous vegetable. Other well known cruciferous vegetables include broccoli, kale, and cabbage. Arugula contains phytochemicals, anti-oxidants, vitamins, and minerals. According to the National Cancer Institute, people who consume diets high in cruciferous vegetables like arugula are at lower risk of developing such cancers as colon cancer, prostrate cancer, breast cancer, and lung cancer. Vitamin A, vitamin C, and vitamin K are a few of the vitamins that are found in arugula. Vitamin K improves bone health and helps fight off osteoporosis. Vitamin K also helps to limit neuronal damage in the brain, thus being beneficial to patients with Alzheimer's disease. Vitamin A supports skin health and is critical for good vision. Vitamin C is a water soluble vitamin that does an unbelievable amounts of things. Some of these amazing benefits are scurvy prevention, lowers hypertension, reduces risks of cardiovascular diseases, reduces the symptoms of asthma, protects against the common cold and cough, effective in curing cataracts, aids in curing diabetes, helps to cure lead toxicity, and helps to build collagen. The list of benefits that we gain by including arugula in our diets goes on and on. Arugula has a very different flavor profile than its other family members. Arugula has a peppery, tangy flavor that makes it a great addition to all different kinds of foods. Add a handful to your eggs, sandwiches, salads, or smoothies Top your meats straight from the grille with a generous sprinkle of arugula for both bursting flavor and nutrition. One of our favorite arugula recipes is garlic and lemon pasta. Try out this simple recipe for a great Summer dish packed with vitamins and nutrients: