TAGLIATELLE WITH WILTED GREENS
4 servings
Cook in a large pot of boiling salted water:
- 12 ounces dried tagliatelle or fettuccine or 1 pound fresh
Meanwhile, heat in a large skillet over medium heat:
- 3 tablespoons olive oil
Add and cook, stirring, until barely browned:
- ½ small onion, chopped
- 4 garlic cloves, chopped
- ½ teaspoon red pepper flakes
Increase the heat to high and add:
- 3 big handfuls arugula leaves or chopped spinach, kale, or mustard greens (about 5 ounces)
- Salt and black pepper to taste
Cook, stirring, until the greens are wilted. Reserve ½ cup of the pasta water. Drain the pasta and toss it with the greens, adding:
- ½ cup grated Romano or Parmesan, or crumbled fresh goat cheese (2 ounces)
and enough of the reserved pasta water to make a cohesive sauce.