Light and Lemony Pasta
A mix of spinach and sourdough BGF noodles
1 cup sliced mushrooms
1 cup sliced zucchini
about ½ cup Beet Generation elephant shallot very thinly sliced (can be replaced with white onion)
3 cups of arugula
Juice of one big lemon
crumbled goat cheese
Cook noodles in salted water according to packaging.
While pasta is cooking, sauté the mushrooms and shallots in olive oil over medium heat until softened. Add zucchini and cook for an additional 5 minutes or until cooked through.
When the pasta is done cooking, toss it into the saucepan with veggies, a spoonful of pasta water, 2 tablespoons of truffle oil (or olive oil) and the juice of the lemon. Lastly, stir in the fresh arugula. Plate and topped with salt/pepper and crumbled goat cheese.