Featured Ingredient:
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Spaghetti and Arugula with Creamy Basil Sauce
Jean from Smith & Truslow
6-8
5 minutes
12 minutes
Italian
Main Course
A bright, creamy weeknight pasta ready in about 30 minutes. A lemony cream sauce seasoned with our Organic Basil and Oregano coats spaghetti tossed with peppery arugula, sweet cherry tomatoes, and Parmesan. Add mushrooms for extra heartiness, and use vegetable stock to keep it vegetarian.
Ingredients
- 1 cup vegetable or chicken stock
- 1 cup heavy cream
- 1 cup mushrooms, cleaned and sliced (optional)
- ½ teaspoon garlic granulated
- grated zest and juice of 1 lemon
- 1 Tablespoon dried basil
- 2 teaspoons dried oregano
- 16 ounces spaghetti
- 2 Tablespoons coarse salt
- 20 cherry tomatoes sliced in half
- 3 cups arugula, chopped slightly
- ½ cup grated Parmesan cheese
Directions
- Combine cream and stock and mushrooms (if using) in a saucepan over medium heat. Cook uncovered for 20-25 minutes. Add the basil, oregano, garlic, lemon zest and lemon juice.
- Meanwhile, in a large pot, bring 8 cups water and 2 tablespoons salt to a boil. Add spaghetti and cook according to package instructions until al dente.
- Drain and return the pasta to the pot.
- Stir the arugula and cherry tomatoes into the hot pasta. Add the sauce and the Parmesan cheese and mix together.
