Finally the heat wave has broken! Not that I don’t like hot weather, but I was getting a little tired of being hot and sweaty all the time. But today was it ~ 75 degrees, sunny with a nice breeze and I couldn’t wait to get outside to enjoy it.
It took a little doing, as mornings often do, with things to take care of and tigers waking up and needing to be fed and dishes cleaned and birds to feed (they are hungry these days!), but I finally got outside for a walk around a beautiful local lake.
And when I got home, I was starving and wanted something fast. It was the perfect to create something I’ve been thinking about for a while… quick, easy and delicious.
It’s a perfect blend of greens, herbs, pasta and (vegan) buttery flavor. I’d planned to use fresh thyme, but when I was making it, our resident doves were sunning themselves on top of the herb garden, and I didn’t want to disturb them, so dried thyme it was.
Garlic Thyme Pasta with Arugula
- 8 oz. of your favorite pasta
- 2 T vegan butter (or coconut oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme (of 1 teaspoon dried)
- 2 large handfuls fresh baby arugula
- salt & pepper to taste
Cook the pasta according to the package directions. While it’s cooking, melt the butter/oil in a small saute pan over medium-low heat. Add the garlic and cook until soft, making sure it doesn’t burn. Add the thyme and saute for a few minutes longer, then remove from the heat.
When the pasta is done, drain and stir in the garlic-thyme mixture, making sure you get all of the vegan butter or oil onto the pasta. Immediately add the arugula and stir until it’s wilted, placing the pan over low heat if needed. Add salt & pepper to taste and enjoy.