Dr. Padma Garvey
The plant-based Doctor Mom
Lemon and Arugula Pasta
My friend Patty made this recipe originally but I tweaked it to a vegan version. The lemony undertones contrast well with the peppery arugula.
Take two large packs of baby arugula and chop coarsely. In a large skillet add one teaspoon of olive oil and heat to medium. Add three cloves of crushed garlic and saute, then take off heat . In a blender, add two cups of almond milk and an entire box of baby arugula. Blend coarsely. Add the arugula mixture to the skillet with the garlic. Heat gently. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Take off heat, add 1/2 teaspoon of fresh lemon zest and juice of one lemon. Toss with cooked whole wheat pasta, preferably penne or red lentil pasta.