Let’s start the year out fresh. Let’s eat all the vegetables and prep healthy meals like it’s our full-time job!
I’ve embraced ‘Meatless Monday’ as a way to incorporate more greens and get in the habit of eating a little cleaner. This is my go-to recipe for Meatless Monday.
The kids love it and it incorporates an entire bag of arugula.
This is also a relatively inexpensive meal, so it’s perfect if you have extra guests. I just add a crusty loaf of bread or some rolls on the side and I’m good to go.
Garlic Lemon and Arugula Angel Hair Pasta
Ingredients:
- 1 1/4 cups panko bread crumbs
- 8 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, slivered
- 1/4 teaspoon dried red pepper flakes (optional)
- grated zest & juice of 1 lemon
- 1 pound angel hair pasta
- 6 cups lightly packed baby arugula (this is about a whole bag)
- freshly grated Parmesan cheese for serving
Directions:
In a skillet, combine the panko with 2 tablespoons of the oil and toss to combine. Toast over medium heat, stirring, until the bread crumbs are golden brown, about 10 minutes. season with salt and pepper, then transfer to a small bowl.
In the same skillet, heat the remaining 6 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes (if you like spicy, leave it out if you don’t) and cook for 10 to 12 minutes to infuse the oil and gently cook the garlic. Season with salt and pepper. Stir in the lemon zest and remove from the heat.
Bring a large pot of well-salted water to a boil. Add the pasta and cook for 3 to 4 minutes, or until al dente.
Drain the pasta well, and transfer to a large bowl. Immediately add the arugula, the infused oil with the garlic, and the bread crumbs. Use tongs to gently toss everything together.
Mound the pasta on a large platter, squeeze lemon juice on top and serve, topping with grated Parmesan as desired.
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Kristin