Espaguete com Molho de Rúcula

Espaguete com Molho de Rúcula is a vibrant Brazilian pasta dish featuring a creamy and peppery arugula sauce that perfectly complements gluten-free spaghetti. This unique blend of flavors makes for a delightful and satisfying meal.

Ingredients

• Gluten-free spaghetti - 200g
• Fresh arugula - 100g
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Parmesan cheese - 50g, grated
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Pine nuts - 30g, toasted

Steps

1. Cook the gluten-free spaghetti according to package instructions until al dente, then drain and set aside.
2. In a food processor, combine the fresh arugula, minced garlic, olive oil, grated Parmesan cheese, lemon juice, salt, and black pepper. Blend until smooth, adding a little water if needed to reach a creamy consistency.
3. In a large bowl, combine the cooked spaghetti with the arugula sauce, mixing well to ensure all the pasta is coated.
4. Serve the pasta in bowls, topped with toasted pine nuts and extra grated Parmesan cheese if desired.

Nutrition

• Calories: 500
• Protein: 18 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A, C, and K from arugula, which support immune function and bone health.
• Gluten-free option suitable for those with gluten intolerance or celiac disease.

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