spinach fettuccini with arugula and tomatoes (recipe)

[Guest guest]

Well, actually, I made the Whole-Wheat Spaghetti with Arugula, Walnuts,

and Ricotta Salata option at the end. Except that there was no arugula

at the store, so I bought turnip greens. Worked great! Broccoli rabe

would have been nice as well.

 

Laura

 

---------

 

Spinach Fettuccini with Arugula and Tomatoes

 

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound spinach fettuccine

salt

3 cloves garlic -- chopped

2 small red chiles, broken in half, or several pinches

red pepper flakes

6 cups mature arugula leaves -- large stems removed,

leaves coarsely chopped

4 Roma tomatoes -- seeded and diced

3 tablespoons parsley -- chopped

freshly grated parmesan or pecorino romano

 

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

dente.

 

Meanwhile, heat the oil in a large skillet, add the garlic and chile,

and cook over medium heat until the garlic turns light gold. Add the

arugula, season with a few pinches salt, and saute until wilted. Stir

in the tomatoes and parsley and turn off the heat. When the pasta is

done, scoop it out and add it directly to the pan. Toss well and serve

with a dusting of cheese and extra virgin olive oil drizzled over the

top.

 

Whole-Wheat Spaghetti with Arugula, Walnuts, and Ricotta Salata: Make

the pasta as described but with whole-wheat spaghetti and without the

tomatoes. Toss it with 1/2 cup toasted chopped walnuts and thin

shavings of ricotta salata.

 

Recipe By: Deborah Madison

Source: " Vegetarian Cooking For Everyone "

Copyright: " 1997 "

Start to Finish Time: " 0:30 "