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Categories:
olive oil butter garlic lemon juice chicken broth basil salt freshly ground pepper baby arugula parsley salt
Viewed: 44 - Published at: 6 years agoIngredients
- 1 pound spaghetti, dry
- 1/2 cup olive oil
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1 tablespoon grated lemon peel
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 cup baby arugula
- 1/2 cup chopped fresh parsley
- Accompaniments: freshly grated Parmigiano-reggiano, sea salt, freshly ground pepper, squeeze of lemon
Method
- Cook spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
- Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.
