Jazzy Vegetarian Classics by Laura Theodore

Author:Laura Theodore [Theodore, Laura]
Language: eng
Format: epub, pdf
ISBN: 978-1-937856-94-6
Publisher: BenBella Books, Inc.
Published: 2013-08-07T02:45:00+00:00

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4 ounces shiitake mushrooms, cleaned, stemmed, and thinly sliced

1/4 to 1/2 cup vegetable broth, plus more as needed

1 teaspoon regular or reduced-sodium tamari

3 tablespoons capers, drained and rinsed

3 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

1 tablespoon lemon zest (zest of about one large lemon) (optional)

1/4 cup chopped fresh arugula

3/4 pound whole-grain spaghetti (see note)

Put the mushrooms and 1/4 cup vegetable broth in a large skillet. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the mushrooms are soft. Add a bit more broth, 2 tablespoons at a time, as the mushrooms become dry.

Add the tamari, capers, and garlic. Add more broth, if needed, to keep the mixture from becoming dry. Cover and simmer 5 minutes. Add the lemon juice, lemon zest (if using), and arugula to the sauce. Simmer 5 to 7 minutes more, until the arugula is wilted and heated through, adding a bit of broth, 1 tablespoon at a time, if the sauce becomes dry.

Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Stir in the spaghetti. Decrease the heat to medium-low, cover, and cook, stirring occasionally, until tender but firm. Carefully remove the spaghetti from the pasta pot using a pasta scoop or large tongs, and add it directly into the skillet. Toss gently until thoroughly combined. Serve immediately.

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