Making dinner the day before grocery day can be a bit of a challenge, especially if you want to cook something healthy. If you’re lucky, you still have some fresh vegetables that haven’t gone bad yet, and they make sense with the frozen or dry food you have stockpiled in the pantry. More often than not, I’m stuck with a totally unusable mish-mash of unrelated ingredients. For me, being short on veggies means I’m also short on options, but like Tim Gunn says you have to “make it work.”
I applied that Project Runway advice to Project: Dinner tonight. I had some arugula in the crisper, and that’s about it! Since I love arugula in my cold pasta salad, I dared to try it in a warm pasta dish. I was also inspired by Gwyneth’s Lemon Parmesan Pasta. Mashing the two together made for a quick and delicious dinner… and don’t you just feel better about dinner when you can sneak some greens into the meal?!
1/2 pound of spaghetti
3-4 cups of arugula
1 cup of fresshly grated Parmesan cheese
1 tablespoon of lemon zest
Juice from one lemon
Red pepper flakes
1. Boil pasta in salted pot
2. In a big bowl, combine parmesan, lemon zest, juice salt, and pepper flakes and mix them into a paste.
3. Add arugula to the bowl.
4. When pasta is done, drain, then immediately add pasta to the bowl and toss everything together so the arugula warms and wilts a bit.
5. Dish out pasta and top with more fresh Parmesan cheese