Herby and Lemony Spaghetti with Arugula, Baby Kale and Zucchini

Preperation time
m
Skills level

Serving size
4
Country of origin

Servings: 4

Ingredients

  • 1 1lb. bag spaghetti
  • 1 large zucchini, roughly 3-4 cups shredded
  • 4 cups organic baby kale 7 & arugula, chopped
  • 2 heaping tablespoons creme fraiche
  • 1 small block Gruyere cheese
  • 1-2 lemons
  • zest of 1 lemon
  • 1 bunch fresh parsley
  • 1 bunch fresh thyme
  • 3 tablespoons salted butter
  • cracked black pepper
  • ground sea salt
  • a good quality extra virgin olive oil
Recipe Type:
Course:

This recipe was instantly loved by my family the first time I made it and I knew it had to be included in the pasta dishes for my cookbook, Food From My Heart & Home, but I didn’t have a chance to test it enough times. However, it has made my blog!

It is herby, lemony, creamy, healthy, delicious, and easy! Feel free to add a crunchy topping like crunchy chickpeas or crunchy garlicky breadcrumbs to each dish as you serve it. My family likes this right out of the pan, and they eat it up in minutes.

 

Start by filling a large pot with water. Let it come to a boil, and salt generously. Next, add ¾ of the bag of spaghetti, breaking them in half first. Cook according to the directions on the box.

 

In the meantime, while the water is heating up, wash and dry the zucchini and finely shred it. Measure roughly 3 cups. Strain out the moisture by placing it inside a cheesecloth. Set this aside.

 

Next, using a large (non-stick) pan add a heavy drizzle of olive oil, let this heat up. Then chop the baby kale and arugula. Use roughly 4 cups and add this to the pan and stir. Keep this on low heat. Add a sprinkle of ground sea salt. After this starts to wilt add in the zucchini and stir, keeping on low heat.

 

Next, drain the pasta, using a wire mesh ladle take the pasta out and add it to the pan combining all the ingredients. Be sure to add a 11/2 cups of pasta water. Then add in the butter and mix until it melts. Then add in lemon zest and a few good squeezes of lemon to the pasta. Continue to mix and keep on low heat.

 

Pull off the leaves from 4 thyme sprigs and add to pasta. Then finely chop some parsley and add about 5 tablespoons to the pasta as well, saving some for garnish. These herbs will provide a nice earthy flavor base for this dish. Mix everything together.

 

Last, take the pasta off the heat and add in the Gruyere cheese, roughly 1 cup shredded – you may add in more! Mix well until everything is well incorporated. Once the cheese is well incorporated add in 2 heaping tablespoons creme fraiche. You may add more pasta water if it is not creamy enough. Add in a good amount of cracked black peppercorn to kick this dish up a notch.

 

Once all the flavors have melded together – this dish is ready to serve, add a bit more lemon zest and some fresh chopped parsley as a final garnish, and serve! This meal is a crowd pleaser! Everyone in my family really loves it.