Garlicky Arugula Pasta
12 ounces dried linguine
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
3 tablespoons fish sauce
1 large bunch baby arugula (about 5 ounces)
1. In a large pot of lightly salted boiling water, cook the pasta according to box directions until one minute short of al dente. Drain thoroughly, reserving 1/4 cup pasta water for later use. Wipe out pot and set back on stove at medium heat.
2. Heat olive oil until fragrant, about 1 minute, then add garlic slices and red pepper flakes. Saute for 30 seconds, until garlic is slightly cooked but still pungent.
3. Add drained pasta, pasta water, fish sauce, and arugula; remove from heat and toss until greens are just incorporated and arugula is slightly wilted. Serve immediately.
Per serving: 375 calories, 11 grams protein, 50 grams carbohydrates, 1 gram sugar, 14 grams fat, 62 milligrams cholesterol, 1,075 milligrams sodium, 1 gram dietary fiber.