Ingredients

4 garlic cloves, minced, divided

1 lemon, zested, juiced, divided

¼ cup olive oil, divided

1 teaspoon red pepper flakes

¼ onion, diced

1 pound mushrooms, sliced

½ cup parmesan, grated

4 cups lightly packed arugula, spinach, or a combination

8 ounces whole wheat or legume-based pasta

Salt, to preference

Pepper, to preference

Directions



1. Bring a large pot of water to a boil. Cook pasta according to package directions, minus 1-2 minutes. Pasta should be almost cooked, but not quite. Save the pasta water.
2. In a small bowl combine 1 minced garlic clove, lemon zest, lemon juice from half the lemon, 2 tablespoons of olive oil, and red pepper flakes. Set aside.
3. In a large, deep-sided skillet heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining 3 cloves of minced garlic, onion, and mushrooms. Season with salt and pepper, to preference. Cook until mushrooms are deeply browned and tender, 6-8 minutes. Add the arugula and cook until wilted 2-3 minutes.
4. Transfer the cooked pasta to the skillet with the mushrooms. Toss to combine. Add 1 cup of the hot pasta cooking water, grated parmesan, and lemon juice from the second half of the lemon. Stir to combine. Add additional pasta cooking water if needed to create a smooth sauce that clings to the pasta.
5. Add reserved lemon zest mixture to the pasta and cook an additional 30 seconds to 1 minute or until everything is warm.

Serves: 4