Monday, October 6, 2008

Pasta with Arugula, Fresh Herbs, and Garlic

I found this recipe in a cooking magazine I subscribe to and tried it for the first time today. It has a pleasantly sharp sort of flavor from all the garlic, red pepper, and fresh herbs. All in all, very delicious. Bonus: from start to finish -- including prep -- this recipe took me less than 35 minutes!

1/4 cup extra-virgin olive oil
7 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 tablespoons lemon juice
salt and pepper
1 pound pasta (campanelle, fusilli, or penne)
2 cups lightly packed baby arugula (or baby spinach)
1/2 cup lightly packed fresh parsley
1/2 cup lightly packed fresh basil
1 cup grated Parmesan cheese

Boil pasta according to package directions until al dente. Meanwhile, heat oil, garlic, and red pepper flakes in a large saucepan over medium-low heat just until garlic turns golden, about 3 minutes. Remove from heat, stir in lemon juice, cover, and keep warm.

Reserve 1/2 cup cooking water from pasta and drain pasta. Return to pot, add warm oil mixture, reserved cooking water, arugula, parsley, basil, and Parmesan, and toss just until greens wilt. Season with salt and pepper.

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