Meatless Monday - Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

Whole Grain Linguine with Garlic Lemon Arugula and Fresh Herbs

1/2 box whole grain spaghetti or linguine

2 cups fresh organic baby arugula

1/2 cup fresh chopped parsley

1/4 cup fresh grated Parmesan or Parmesan blend or dairy-free cheese

Juice of one lemon

1-2 tbs. good quality extra virgin olive oil

4 cloves garlic, chopped

1 cup of reserved pasta water or vegetable broth

About 1/4 cup of fresh basil leaves, chiffonade

1 tbs. basil oil (optional if you have it - I used The Tubby Olive brand )

Salt and fresh ground pepper to taste

Cook pasta according to box directions, reserving 2 cups of water in case you need it.

In a saute pan, heat 1-2 tbs. olive oil and saute chopped garlic with a pinch of salt until it is soft but not browned. Turn the heat off and add drained, warm pasta. Toss in the fresh arugula, basil, and parsley (the heat of the pasta will wilt the greens). Squeeze in fresh lemon juice and re-season with salt and fresh ground pepper to taste. This isn't a very saucey dish, but if you want if you want a thinner broth/sauce turn the heat back on low and add 1/2 cup to 1 cup of pasta water or vegetable broth and cook until it reduces to your desired thinness. Also, if you make the pasta ahead and need to re-heat it before serving, use some pasta water or broth to refresh it. Drizzle with basil oil and fresh cheese just before serving.

Kono Marlborough Sauvignon Blanc 2010 is a tasty, inexpensive wine to pair with this dish. I found it for only $7.99/bottle.