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Salad-a-Ghetti

Recipe information

  • Yield

    serves 4

Ingredients

Salt
1 pound spaghetti
4 tablespoons EVOO (extra-virgin olive oil)
5 to 6 garlic cloves, finely chopped or grated
2 teaspoons fresh thyme leaves
1 small head of frisée lettuce, stemmed and cleaned (about 2 cups)
2 cups baby arugula
1/2 small head of radicchio, shredded (about 1 cup)
Juice of 1 lemon
1/4 cup grated Parmigiano-Reggiano cheese, a handful
Black pepper
3 tablespoons chopped fresh flat-leaf parsley leaves

Preparation

  1. Step 1

    Place a large pot of water over high heat to boil for the pasta. When the water reaches a bubble, salt it and drop in the pasta. Cook to al dente according to the package directions and drain. (Heads up: Save a large mug of starchy cooking water to use when cooking the filling.) Reserve.

    Step 2

    While the pasta is cooking, place a large skillet over low heat with the EVOO. Add the garlic and thyme to the pan and cook until the garlic is tender and very aromatic, 5 to 6 minutes. Increase the heat to medium-high and add the reserved starchy cooking water and the cooked pasta. Add the frisée, arugula, radicchio, lemon juice, Parmigiano, and a good sprinkle of salt and pepper to the pan and cook, tossing frequently, until the veggies have wilted and the pasta has absorbed the water, 2 to 3 minutes. Sprinkle with the parsley and serve.

Rachael Ray's Look + Cook
TagsPastaPasta SaladSpaghettiItalian AmericanItalianEuropeanFriséeChicoryLeafy GreensVegetableArugulaRadicchioMainStarterDinnerNut FreeVegetarianEasyQuickWeeknight Meals30 Minutes or LessSauteCookbooks
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