Spaghetti with Arugula and Lemon Sauce

spaghetti 375 g

unsalted butter or non-dairy alternative 15 mL

extra virgin olive oil 30 mL

green onions (white and green parts), cut diagonally into 1" (2.5 cm) pieces

large clove garlic, minced

finely grated lemon zest 10 mL

to 4 tbsp freshly squeezed lemon juice 45 to 60 mL

kosher or coarse sea salt 5 mL

⁄4 tsp freshly ground white pepper 1 mL

⁄3 cup heavy or whipping (35%) cream 75 mL or soy milk

bunch arugula or spinach (6 to 8 oz/175 to 250 g), trimmed and finely chopped

⁄4 cup chopped fresh parsley leaves 60 mL