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Share your recipes August 2014

Food Ventures

Spaghetti with Arugula and Lemon Sauce

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(Courtesy of The Complete Leafy Greens Cookbook by Susan Sampson © 2013  Reprinted with publisher permission.)

Makes 4 servings.

12 oz. spaghetti

1 tablespoon unsalted butter or non-dairy alternative

2 tablespoons extra virgin olive oil

6 slender green onions (white and green parts), cut diagonally into 1-inch pieces

1 large clove garlic, minced (for the finest minced garlic, push it through a press)

2 tsp. finely grated lemon zest

3 to 4 tablespoons freshly squeezed lemon juice

1 tsp. kosher or coarse sea salt

¼ tsp. freshly ground white pepper

1/3 cup heavy or whipping (35%) cream or soy milk (full-fat unflavored soy milk; sauce
will be thinner)

1 bunch arugula (6 to 8 oz.), trimmed and finely chopped

¼ cup chopped fresh parsley leaves


In a large pot of boiling salted water over medium heat, cook spaghetti for 15 minutes or until al dente. Drain, reserving ½ cup cooking water.

In a large skillet over medium heat, melt butter with oil. Add onions and cook, stirring, for about 1 minute, until softened. Stir in garlic for about 20 seconds. Stir in lemon zest, 2 tbsp. lemon juice, salt and pepper. Stir in cream and simmer for about 1 minute, until slightly thickened. Add remaining lemon juice to taste.

Add arugula, then cooked spaghetti. Using tongs, toss until arugula wilts and spaghetti is well coated. If pasta seems dry or difficult to toss evenly with the sauce, loosen the mixture with some or all of the reserved cooking water. Season with salt to taste.

Transfer to serving bowls and sprinkle with parsley. Serve immediately.

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