Posts Tagged ‘Arugula’

Spaghetti with Arugula, Walnuts, and Ricotta salata

This recipe is from the cookbook “Vegetarian Cooking for Everyone” by Deborah Madison.

1 lb spaghetti, preferably whole wheat
4 TBS olive oil, plus extra virgin to finish
3 garlic cloves, chopped
2 small dried red chiles, broken in half, or several pinches red pepper flakes
1 or 2 cups chopped mature (i.e., large) arugula leaves, coarsely chopped
3 TBS chopped parsley
1/2 cup chopped walnuts
Ricotta salata (salted and pressed ricotta – it is dense and can be thinly sliced) – or instead, use crumbled feta or grated Parmesan

1. Drop the pasta into plenty of salted boiling water and cook until al dente.

2. Meanwhile, heat the oil in a large skillet, add the garlic and chile, and cook over medium heat until the garlic turns golden.  Add the arugula, season with a few pinches salt, and saute until wilted.  Stir in the parsley and turn off the heat. When the pasta is done, scoop it out and add it directly to the pan.  Add walnuts and thin shavings of the ricotta salata, and toss well.

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