Pasta alla Rucola

Pasta alla Rucola is a vibrant and fresh vegan Italian dish featuring tender pasta coated in a peppery arugula sauce, enhanced with garlic and lemon. It's a simple yet flavorful meal that celebrates the essence of Italian cuisine with a healthy twist.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Fresh arugula (rucola) - 100 grams
• Garlic - 2 cloves, minced
• Extra virgin olive oil - 3 tablespoons
• Lemon juice - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - to taste
• Cherry tomatoes - 100 grams, halved (for garnish)
• Pine nuts - 2 tablespoons, toasted (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a skillet over medium heat and add the minced garlic, sautéing for 1-2 minutes until fragrant but not browned.
3. Add the fresh arugula to the skillet and sauté for 2-3 minutes until wilted.
4. Remove the skillet from heat and stir in the lemon juice and nutritional yeast, mixing well to create a creamy sauce.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the arugula sauce.
6. Toss the pasta in the sauce, adding reserved pasta water a little at a time until the desired consistency is reached.
7. Season with salt and black pepper to taste, and serve immediately, garnished with halved cherry tomatoes and toasted pine nuts.

Nutrition

• Calories: 420
• Protein: 12 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from arugula, promoting heart health.
• High in fiber, aiding digestion and promoting satiety.

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