One of my main New Year’s resolutions is to eat more dense, leafy greens, so I was beyond excited to try one of the quick ‘n’ simple arugula recipes in my favorite new cookbook, The San Francisco Ferry Plaza Farmers’ Market Cookbook.
Arugula is typically known as a tart salad green, but as it turns out, the leafy vegetable, with origins in the Mediterranean and enough vitamin C and potassium to make your doctor proud, can be used to spice up a boring pasta dish. So, without further ado, here’s the recipe for Penne with Wilted Arugula, Olive Oil, and Goat Cheese.
Penne with Wilted Arugula, Olive Oil, and Goat Cheese
Serves four. From The San Francisco Ferry Plaza Farmers’ Market Cookbook.
½ pound arugula
1 pound penne
1 clove garlic, minced
Red pepper flakes
½ cup extra virgin olive oil
1 cup aged goat cheese or Parmigiano-Reggiano cheese, grated
1. Tear arugula leaves into bite-sized pieces, removing any tough stems.
2. Bring a large pot of water to boil over high heat and then salt the water. Add the pasta and cook until al dente.
3. Scoop out and reserve about a ½ cup of pasta water and then drain the pasta.
4. Place pasta in a warm serving bowl and add the garlic. Season the pasta well with salt and add a sprinkle of red pepper flakes.
5. Splash in the olive oil and the reserved pasta water. Toss well to achieve a nice sauce consistency.
6. Sprinkle in the arugula leaves and the grated cheese. Gently toss again.
Are there any new recipes or vegetables you’re dying to try?