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Spaghetti with Arugula, Lemon and Tomatoes

Ingredients

  • 1 340g box Catelli Smart Veggie Spaghetti
  • 1/4 cup (60 mL) extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 lemon zested
  • 2 tbsp (30 mL) fresh lemon juice
  • 1/4 tsp (2 mL) chili flakes
  • 1/2 tsp (3 mL) kosher salt
  • pepper to taste
  • 1 cup (240 mL) grape tomatoes
  • 1 cup (240 mL) Western Family Baby Arugula
  • 3 tbsp (45 mL) Western Family Organic Fresh Basil, chopped
  • 1/4 cup (60 mL) Italian parsley, finely chopped
  • 3/4 cup (180 mL) Parmesan, grated

Directions

Directions

1. Put a large pot of generously salted water on the stove and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
2. While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil. Add the garlic to the pan and sauté for 30 seconds.
3. Add the lemon juice and zest, chili flakes, salt and pepper to the pan and cook for 5 minutes.  Toss in the tomatoes.
4. Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and stir in the arugula, basil and parsley.  Place into pasta bowls and serve topped with a generous portion of Parmesan.

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Related Recipes

Spaghetti with Arugula, Lemon and Tomatoes

Ingredients

  • 1 340g box Catelli Smart Veggie Spaghetti
  • 1/4 cup (60 mL) extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 lemon zested
  • 2 tbsp (30 mL) fresh lemon juice
  • 1/4 tsp (2 mL) chili flakes
  • 1/2 tsp (3 mL) kosher salt
  • pepper to taste
  • 1 cup (240 mL) grape tomatoes
  • 1 cup (240 mL) Western Family Baby Arugula
  • 3 tbsp (45 mL) Western Family Organic Fresh Basil, chopped
  • 1/4 cup (60 mL) Italian parsley, finely chopped
  • 3/4 cup (180 mL) Parmesan, grated

Directions

Directions

1. Put a large pot of generously salted water on the stove and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
2. While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil. Add the garlic to the pan and sauté for 30 seconds.
3. Add the lemon juice and zest, chili flakes, salt and pepper to the pan and cook for 5 minutes.  Toss in the tomatoes.
4. Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and stir in the arugula, basil and parsley.  Place into pasta bowls and serve topped with a generous portion of Parmesan.