Light and Lemony Pasta

Created by: Kalemejules  Serves: 4

Created by: Kalemejules

Serves: 4


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

Truffle oil

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.