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Spaghetti and Arugula with Creamy Basil Sauce
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
5 minutes
Cook Time
12 minutes
Ingredients
-
1 cup vegetable or chicken stock
-
1 cup heavy cream
-
1 cup mushrooms, cleaned and sliced (optional)
- ½ teaspoon garlic, minced
- grated zest and juice of 1 lemon
- kosher salt
- 1 Tablespoon dried basil
- 2 teaspoons dried oregano
- 16 ounces spaghetti
-
20 cherry tomatoes sliced in half
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3 cups arugula, chopped slightly
- ½ cup grated Parmesan cheese
Directions
Combine cream and stock and mushrooms (if using) in a sauce pan over medum heat. Cook uncoverd for 20-25 minutes. Add the basil, oregano, 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.
