Our family is trying to embrace the concept of Meatless Mondays. Alas, most weeks it becomes Meatless Tuesday, or Wednesday or Thursday, but at least we are trying to trim the amount of meat in our diets.

It seems the only success I have selling this concept to my family is to serve pasta on the meatless day. We come from a long line of pasta lovers, so it is easier to serve pasta and then, for the most part, none of us miss the meat or at least, I don’t hear a whimper about the missing meat.

This recipe is a variation of one that was served at my culinary book club years ago. I have tweaked it a bit to find the right mix for my family. It comes together very quickly and truly, dinner can be on the table in the time it takes to boil the spaghetti. Not bad on most, hectic school nights. Did I say school? How can it be that there is only 1 1/2 weeks until summer break? Really? Where on earth did the school year go? Our daughter is already busy planning summer activities and it promises to be a jam packed, fun filled summer with long bus rides, mission work, lunch at Navy Pier, days at the lake and an ocean front home on the horizon. Let the fun begin because dinner will be a breeze with recipes like this in my side pocket. Enjoy!

Arugula Pasta

12 to 14 ounces spaghetti
3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons large capers, rinsed well and drained
1/2 teaspoon dried red pepper flakes
1 tablespoon grated lemon zest
1/4 cup freshly squeezed lemon juice
4 cups arugula
3/4 cup shredded Parmesan cheese
1/2 cup grape tomatoes, cut in half
Salt and pepper, to taste

Cook the spaghetti according to package directions; drain. Return to pan away from heat.

In a large skillet, over medium high heat, heat olive oil. Add garlic and capers and cook for about 1 minute, stirring constantly. Add the red pepper flakes and lemon zest, and cook for 30 seconds. Add the lemon juice and arugula. Pour over pasta and toss gently to combine. Add Parmesan, grape tomatoes, salt and pepper and toss gently. Serve warm.

Please give this a try with the arugula but if you have spinach on hand, you may substitute it for the arugula.

Leftovers? This makes a great lunch the next day. No need to reheat, serve cold.