Salad-a-Ghetti

Name: Salad-a-Ghetti
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 frisee 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

12 ingredients

10 steps

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 frisee 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

Directions

1

Place a large pot of water over high heat to boil for the pasta.
2

When the water reaches a bubble, salt it and drop in the pasta.
3

Cook to al dente according to the package directions and drain.
4

(Heads up: Save a large mug of starchy cooking water to use when cooking the filling.)
5

Reserve.
6

While the pasta is cooking, place a large skillet over low heat with the EVOO.
7

Add the garlic and thyme to the pan and cook until the garlic is tender and very aromatic, 5 to 6 minutes.
8

Increase the heat to medium-high and add the reserved starchy cooking water and the cooked pasta.
9

Add the frisee, 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.
10

Sprinkle with the parsley and serve.