Thursday, August 21, 2014
Inquirer Daily News

Garlicky Arugula Pasta

4 serving(s)

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.

Tagged as: | Main dish; Vegetarian

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