If you stocked up on pasta recently, you're not alone. To give you a little extra inspiration, we teamed up with The Butcher's Daughter to recreate one of their menu favorites, the Daily Market Pasta. Try this easy dish with any fresh greens you have in your fridge. We hope you enjoy.
The Butcher's Daughter is a plant-based restaurant, cafe, and juice bar. They treat fruits and vegetables as a butcher would meat: chopping, filleting & carving fresh produce into healthy vegetarian dishes and pressing them into pretty juices. They have five locations that serve breakfast, lunch, dinner and weekend brunch.
Daily Market Pasta
Makes: 4 Servings
Cook Time: 30 Minutes
- 1 lb. spaghetti or bucatini
- 2 lemons (zest from 1, juice from 2)
- 1-2 cloves garlic, minced (sub garlic powder)
- 4 tbsp. butter
- 1 cup baby arugula (sub spinach, kale, sauteed mushrooms or any fresh greens you have available)
- ½ cup freshly grated pecorino, parmesan or Lottie's Vegan Parmesan
- Kosher salt
- Freshly cracked black pepper
- 1 cup cashew ricotta (optional)
- In your Big Pan, melt butter on medium heat, until it starts to foam. Drop the heat to low, and add garlic and lemon zest, and sauté for 1-2 minutes, until garlic becomes fragrant.
- Meanwhile, in a Small Pot of boiling salted water, cook pasta until it is just a bit under al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Add the pasta to the butter mixture along with ½ cup of the pasta cooking water, increase the heat to medium-high, and toss the pasta in the pan until the sauce glazes the pasta nicely.
- Add the grated cheese, lemon juice, and arugula and toss or stir rapidly until the sauce thickens and all ingredients are well combined. Serve immediately for best results.
- Top each serving with a dollop of cashew ricotta, cracked black pepper, and some extra grated cheese.
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