Peppery arugula is the main ingredient in this simple pasta. Top with freshly grated Parmesan cheese, if you like.
Ingredients
- 1 lb (500 g) spaghetti (or other long thin pasta)
- 2 cloves garlic, minced
- 2 bunches arugula (each 10 oz/300 g), stems removed
- 8 oz (250 g) mini bocconcini cheese balls or cubed fresh mozzarella cheese
- Extra-virgin olive oil, salt and pepper
Steps
- In large pot of boiling salted water, cook spaghetti according to package directions until al dente, about 8 minutes; drain, reserving 1/3 cup (75 mL) of the cooking liquid. Return to pot.
- Meanwhile, in small skillet, heat 3 tbsp (45 mL) oil over medium heat; fry garlic and 1/2 tsp (2 mL) each salt and pepper until fragrant, 30 seconds.
- Scrape garlic mixture into pasta along with reserved cooking liquid and arugula. Toss over medium heat until arugula is wilted; add cheese and toss again.
