Arugula Pasta

November 20, 2007

Arugula Pasta

Sara Jones, Tucson CSA

Arugula goes really well with a hearty, whole wheat pasta.
You can add more ingredients to this simple recipe, or
leave it as is. I like mine best with garbanzo beans or
pecans mixed in, plus parmesan on top.

1-2 bunches Arugula or other green, washed and chopped
1/2 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
Cooked whole wheat pasta for 2-4 people, plus 1/4 cups
reserved pasta water
Salt and pepper to taste

Cook onion in oil over medium heat, stirring often, until
brown and caramelized. Stir in garlic and cook briefly
then add greens and cooked pasta and water. Season with
salt and pepper and cook until water is mostly evaporated
and greens are wilted.

One Response to “Arugula Pasta”

  1. Katie D. Says:

    I made this with pinenuts and topped with a little parm. Delish! Thanks for yet another simple, healthy AND delicious recipe, Sara!

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