I am always looking for a quick, delicious weeknight meal. This Peppery Pasta with Arugula and Shrimp fits the bill. It’s tasty, quick, and packed with whole grains and leafy greens. I used whole wheat spaghetti for this recipe. Whole wheat pasta, in general, gets a bit of a bad rap as gooey and chewy. I find that Bionature Organic Whole Wheat Spaghetti is pretty darn tasty. It’s full of fiber and still has great taste and texture – give it a shot.
When it comes to leafy greens, I am a huge fan of arugula. It’s peppery flavor compliments the ground pepper in the recipe. Of course, fresh baby spinach would make a delicious and seamless substitute for arugula. Fresh lemon juice, minced shallots, and a little Romano cheese go a long way towards giving this dish some nice flavor.
On deck for this week is a recipe for pickling vegetables as well as a recipe for “fettuccine alfredo” made with Greek yogurt and chicken broth instead of heavy cream, butter, and cheese. Can it be any good? I’ll try it so you don’t have to – and then I’ll report back!
