Vegan Lemony Spaghetti with Capers and Arugula

If you think pasta with lemon is yummy then pasta with capers and lemon is heavenly. This is a quick, easy and delicious pasta which is perfect for a busy weeknight dinner. Arugula adds nuttiness and color to this dish. If you want something saucy, you could whip up a tangy sauce with a tablespoon of flour, lemon juice, a teaspoon of nutritional yeast and a cup of dry white wine. This pasta is light, refreshing and an ideal take-along for picnics or potlucks.

lemony spaghetti with capers and arugula


4oz whole wheat spaghetti or any pasta

1 tablespoon olive oil

2 cloves garlic, minced

2 tablespoons capers, rinsed and drained

1/2 teaspoon crushed red pepper flakes

juice from 1/2 lemon

zest from 1/2 lemon

2 cups arugula, roughly chopped

freshly ground black pepper



1. Cook pasta according to package directions and set aside.

2. Heat oil in a large skillet over medium heat.

3. Add garlic and capers and cook for a minute,  stirring frequently.

4. Add red pepper flakes, lemon zest and juice and cook for a minute.

5. Turn off the heat, add pasta and arugula and toss well.

6. Add freshly ground black pepper, taste and add salt if required.


2 thoughts on “Vegan Lemony Spaghetti with Capers and Arugula

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