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Lemony Arugula Zucchini Pasta, Gluten-free, Vegan, Vegetarian
Author: Gay Van Beek for Canterbury Cottage Designs
  • 12 ounces spaghetti- this is my favorite gluten free spaghetti
  • OR
  • 4 ounces of spiralized zucchini - love this Spiralizer
  • If mixing pasta and zucchini, use 6 ounces of spaghetti to two cups zucchini noodles
  • 1/4 cup organic low sodium vegetable broth
  • 3 tablespoons minced garlic
  • 1 teaspoon red pepper flakes  I buy these in bulk because I use them in all my vegetarian dishes. They go fast!
  • 2 teaspoons black pepper
  • 1/4 cup fresh lemon juice
  • 1 -1/2 ounces freshly grated Parmigiano Reggiano cheese for Vegan use Nutritional Yeast
  • 3 cups baby Arugula
  • 1 teaspoon lemon zest
  • Chopped fresh parley to taste
  • Finely diced and lightly sautéed pancetta or bacon optional
  1. Cook the noodles in a large pot of boiling water. Reserve one cup of the pasta water, drain, set aside.
  2. With a spiralizer make enough vegetable "spaghetti" (see measurements above)
  3. If you are using pancetta or bacon, cook in a large skillet until crisp. Add vegetable stock, garlic, red pepper flakes and black pepper.  Cook until fragrant, about 1 minute.
  4. Add the lemon juice to the skillet, then add the drained pasta and zucchini and toss to coat. Add the parm or Nutritional Yeast and toss; if it is too dry add pasta water slowly -  a tablespoon at a time - just enough to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional pepper and red pepper flakes. Top with the lemon zest and fresh parsley and add extra parm or Nutritional Yeast, if you so desire.