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🍝 Spaghetti with Arugula, Tomatoes and Lemon Dressing

513 kcal · 30 min · 4 servings

Ingredients

• 500 g Spaghetti
• 3 Onions
• 250 g Cherry Tomatoes
• 1 Lemon (Zest and juiced)
• 0.5 tsp Sugar
• Sea Salt
• Pepper
• 200 ml Vegetable Broth (hot)
• 12 tbsp Olive Oil
• 1 bunch Basil
• 1 bunch Arugula
• 30 g Parmesan (grated)

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the spaghetti in it until al dente.
3. 3. Peel the onions and cut them in half.
4. 4. Cut the onion halves into thin half rings.
5. 5. Wash the cherry tomatoes and remove the stems.
6. 6. Cut the tomatoes into quarters.
7. 7. Mix lemon juice, lemon zest, sugar, pepper and salt in a bowl.
8. 8. Add the onions and tomatoes to the dressing and let them sit for a short time.
9. 9. Blend the dressing finely with a hand blender.
10. 10. Add the olive oil while blending.
11. 11. Wash the basil and the arugula.
12. 12. Remove wilted leaves and shake the greens dry.
13. 13. Pick off the tough stems from the arugula.
14. 14. Save some nice leaves of arugula and basil for decoration.
15. 15. Chop the remaining arugula and basil roughly.
16. 16. Add the drained hot noodles to the hot dressing.
17. 17. Season the noodles with salt and pepper to taste.
18. 18. Fold the roughly chopped arugula and basil into the noodles.
19. 19. Distribute the noodles onto small plates.
20. 20. Garnish the dishes with the saved arugula and basil leaves.
21. 21. Sprinkle grated Parmesan over them.
22. 22. Serve the spaghetti lukewarm.

Nutrition per serving

• kcal: 513
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 63 g