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

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 as directed and drain. Save a mug of starchy cooking water. Reserve.

2. 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.

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