Step 1

Boil water in a large pot. Start cooking spaghetti in salted water for 8-10 minutes.

Step 2

Meanwhile, heat up a large frying pan at medium high heat. Add extra virgin olive oil and cook 1/4 cup ginger and garlic for 1-2 minutes.

Step 3

Add vegetable broth. Bring it to boil then reduce the heat to medium low. Continue to cook for 5 minutes. Season with salt.

Step 4

A minute before the spaghetti is done, add lemon juice and lemon zest to the sauce.

Step 5

Drain the spaghetti then transfer to the pan. Give a quick toss.

Step 6

Top it with 2 tbsp ginger and fresh arugula to serve. Drizzle some extra virgin olive oil for the finishing touch.