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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pasta with Arugula, Fresh Herbs, Olive Oil, & Garlic Recipe

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This recipe for Pasta with Arugula, Fresh Herbs, Olive Oil, & Garlic is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. extra-virgin olive oil
7 garlic cloves, minced
1/4 tsp. red pepper flakes
2 tbsp. lemon juice
salt & pepper
1 lb. pasta (see note)
2 c. baby arugula, lightly packed
1/2 c. fresh parsley, lightly packed
1/2 c. fresh basil, lightly packed
1 c. Parmesan cheese, grated
Directions:
Directions:
Bring 4 qt. water to boil in large pot. Heat oil, garlic & pepper flakes in large nonstick skillet over medium-low heat until garlic is just golden, about 3 minutes. Off heat, stir in lemon juice, cover & keep warm. Add 1 tbsp. salt & pasta to boiling water & cook until al dente. Reserve 1/2 c. cooking water, drain pasta, & return to pot. Add warm oil mixture, arugula, parsley, basil, cheese & reserved cooking water & toss until greens are just wilted. Season with salt & pepper. Serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Makes 4 servings. Bagged baby arugula can be found in the produce section of most supermarkets. If you cannot find arugula, baby spinach is an acceptable substitute. Use campanelle, fusilli or penne in this dish.

 

 

 

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