- 1 Cook gluten-free spaghetti according to package directions. Drain well, reserving cooking water.
- 2 In a large bowl, mix olive oil, Garlic Paste, Basil Paste, Lightly Dried Parsley and Parmesan cheese. Add 1/4 cup (60mL) of the reserved cooking water, stirring to mix well. Add pasta and arugula, tossing to coat well. Season with salt and pepper to taste.
- 3 Serve with additional freshly grated Parmesan, if desired.