Lemon Pesto Pasta with Arugula
ItalianVegetarianBudget friendly30 minHigh proteinDinnerVegetarianHigh protein
25 min4 servings
Why this meal
30-min mealHigh proteinBudget friendlyVegetarian
Ingredients
- 12 ounces spaghetti pasta
- 2 tablespoons olive oil
- 3 cloves garlic cloves
- 4 medium roma tomatoes
- 4 cups fresh spinach
- 0.5 cups fresh basil leaves
- 1 teaspoon orange zest
- 0.5 medium lemon
- salt
- black pepper
Instructions
- 1.Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2.While pasta cooks, heat olive oil in a large skillet over medium heat.
- 3.Add minced garlic and sauté for 1 minute until fragrant.
- 4.Add chopped tomatoes and cook for 5 minutes until they start to soften.
- 5.Add fresh spinach and cook until wilted, about 2 minutes.
- 6.Stir in chopped basil leaves and orange zest, and cook for another minute.
- 7.Add cooked pasta to the skillet, toss everything together, and season with salt, pepper, and a squeeze of fresh lemon juice to taste.
- 8.Serve immediately, garnished with extra basil leaves if desired.
Recipe by
Tess Laurent