Name: Salad-a-Ghetti
Yield: serves 4
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 frisée 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

Recipe information

Yield
serves 4

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 frisée 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

Preparation

Step 1
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 according to the package directions and drain. (Heads up: Save a large mug of starchy cooking water to use when cooking the filling.) Reserve.
Step 2
While the pasta is cooking, place a large skillet over low heat with the EVOO. 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 frisée, 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.

Rachael Ray's Look + Cook

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes