Zesty Lemon Pepper Spaghetti with Crispy Herb Croutons
Veggie, Vegetarian, Dairy-Free · Main Course
30 min
Cook time
4
Servings
354
Calories
6
Steps
- Preparation: Preheat your oven to 350°F (175°C). Boil a large pot of salted water for the spaghetti. Meanwhile, dice the bread into cubes for croutons.
- Cooking Pasta: Cook the spaghetti in boiling water according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- Making Croutons: Toss the bread cubes with olive oil, chopped garlic, dried basil, and salt. Spread evenly on a baking tray and bake for 10-15 minutes until golden and crispy.
- Sauce Preparation: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add lemon zest, lemon juice, black pepper, and chili flakes, cooking for another minute.
- Combining Ingredients: Toss the cooked spaghetti with the lemon pepper sauce, adding pasta water as needed to achieve desired sauce consistency. Gently fold in cherry tomatoes and arugula.
- Serving: Divide the spaghetti among plates, top with crispy croutons, a sprinkle of fresh parsley, and additional black pepper if desired.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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