This is a very simple, light dish, but full of flavor. The peppery taste of arugula, combined with garlic, oil and a little broth, makes each mouthful burst with fresh goodness and intensity. Who thinks of these combinations? And how many ways are there to make pasta with vegetables? In the late 1980s, I met a woman, soon to become a wonderful friend, who had so many recipes for pasta with different vegetables, it was hard to keep up. “You’ve got to try this…” she would say at least twice a week. And try I would, and each recipe was better than the next. She was always on a diet and claimed the recipes were dietetic, but now I know better. They’re dietetic if you eat a small bowl, and really heap on the vegetables. With this particular recipe, you’ll want to keep eating because it’s so very light and flavorful. This could be my favorite of her “dietetic pastas with vegetable,” since it really does taste like you’re eating something truly good for you. I’ve been able to fool myself for all the years. I hope you’ll be able to do the same.
1 pound spaghetti
1 to 2 bunches of arugula
2 TBSP minced garlic
1 tsp. Kosher salt or Sea salt
1 cup chicken (or vegetable) broth
1. Put up a large pot of water to boil for the pasta.
2. Discard stems from arugula, and coarsely chop. ( I like large pieces of arugula.)
3. Heat oil in large saucepan or fry pan. Add garlic and sauté until lightly browned, but be careful not to brown it too much.
4. Add salt and stock. Bring to a boil and reduce by half. Keep warm while cooking the spaghetti, saving 1/2 cup of pasta water.
5. Drain pasta (al dente, please) and put in the pan with the other ingredients. Add the arugula and mix it all together, adding the reserved pasta water if need to moisten.
6. Serve with grated Parmesan or Pecorino cheeses.