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 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Italian Inspired, Pan-Asian Inspired, Vegan
Servings: 4people
Author: Plant-Based Matters
Ingredients
1poundspaghetti
1tbspextra virgin olive oilplus more for serving
1/4cup + 2 tbspminced ginger
4clovesgarlic, minced
1cupvegetable broth
1/4cuplemon juice
2tbsplemon zest
1tspsalt
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.