Bright, light, and packed with fresh flavor — this simple pasta is finished with peppery arugula microgreens for an elegant final touch.
INGREDIENTS
- 250g spaghetti or linguine
- 3 cloves garlic, minced
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 1/4 cup grated parmesan cheese
- 1–2 cups arugula microgreens
- Salt and black pepper
INSTRUCTIONS
Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve a small amount of pasta water before draining.
Prepare the sauce. In a pan over medium heat, sauté garlic in olive oil until fragrant. Add lemon juice and zest. Season with salt, black pepper, and chili flakes if desired.
Toss the pasta. Add cooked pasta to the pan and toss to coat evenly. Stir in parmesan cheese and a splash of pasta water until silky.
Finish with microgreens. Plate the pasta and top generously with fresh arugula microgreens. Serve immediately with extra parmesan and cracked black pepper.