Categories: Pasta
Ingredients
- Salt
- 1 lb. spaghetti
- 4 tbsp. olive oil
- 5 to 6 garlic cloves, finely chopped or grated
- 2 tsp fresh thyme leaves
- 1 small head of frisee lettuce, stemmed and cleaned
- 2 cups baby arugula
- 1/2 small head of radicchio, shredded
- Juice of 1 lemon
- 1/4 cup grated Parmigiano-Reggiano
- Black pepper
- 3 tbsp. chopped fresh parsley leaves
Directions
-
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 as directed and drain. Save a mug of starchy cooking water. Reserve.
-
While the pasta is cooking, place a large skillet over low heat with the olive oil. 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 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. Sprinkle with the parsley and serve.