Lemon Ginger Spaghetti

Lemon Ginger Spaghetti

Last Updated on February 14, 2021

The combination of lemon and ginger is very common for fighting a cold but we use them to make pasta!!

Well, good news is that you don’t need to be sick to eat this. Added arugula gives some peppery and bitter dimension to the flavor. It’s quick and easy but a little different, this unique pasta is perfect for weeknight meals!

The dish has two different ginger flavors, cooked/raw. Cooked ginger still has a spicy kick but a bit milder compared to raw ginger. The raw ginger topping is definitely a key component of the dish.

 

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4 from 11 votes

Lemon Ginger Spaghetti

It's a golden sunny color pasta dish with lemony, gingery and peppery flavor. It's quick and easy but a little different, this unique pasta is perfect for weeknight meals!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree, Lunch, Dinner
Cuisine: Italian Inspired, Pan-Asian Inspired, Vegan
Servings: 4 people
Author: Plant-Based Matters

Ingredients

  • 1 pound spaghetti
  • 1 tbsp extra virgin olive oil plus more for serving
  • 1/4 cup + 2 tbsp minced ginger
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/4 cup lemon juice
  • 2 tbsp lemon zest
  • 1 tsp salt
  • Handful of baby arugula

Instructions

  • Boil water in a large pot. Start cooking spaghetti in salted water for 8-10 minutes.
  • Meanwhile, heat up a large frying pan at medium high heat. Add extra virgin olive oil and cook 1/4 cup ginger and garlic for 1-2 minutes.
  • Add vegetable broth. Bring it to boil then reduce the heat to medium low. Continue to cook for 5 minutes. Season with salt.
  • A minute before the spaghetti is done, add lemon juice and lemon zest to the sauce.
  • Drain the spaghetti then transfer to the pan. Give a quick toss.
  • Top it with 2 tbsp ginger and fresh arugula to serve. Drizzle some extra virgin olive oil for the finishing touch.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!

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