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Add a photoServings: 4
Ingredients
- 1 lb Dry spaghetti
- 2 Tbsp. Salt
- 8 Tbsp. Extra-virgin extra virgin olive oil
- 4 x Garlic cloves thinly sliced
- 1 bn Bitter greens minced 1/2" pcs
- Â Â (broccoli rabe, kale or possibly collard greens)
- Â Â Salt to taste
- 1/4 tsp Crushed red pepper flakes - (to 1/2 tspn) or possibly to taste
- 1 c. Freshly-grated Pecorino-Romano cheese
Directions
- If you have the ingredients organized this dish can be assembled in the amount of time it takes to cook the pasta.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Drop the pasta into the boiling water and cook for 8 to 12 min till tender but al dente.
- Meanwhile heat a large 12- to 14-inch saute/fry pan over medium-high heat and add in the extra virgin olive oil. Allow the oil to heat till smoking, add in the garlic and cook till lightly brown, about 1 minute. Toss the greens into the pan stirring quickly to coat the greens proportionately. The greens should wilt within 2 to 3 min but remain bright green in color. Remove from heat and season with salt and pepper.
- When the pasta is cooked, drain in a colander over the sink into a bowl. Reserve 1 c. of cooking liquid. Toss the warm pasta into the pan with the greens. Place over a medium heat and stir to mix well. If the mix is too dry add in some of the reserved pasta liquid. Add in the grated Pecorino cheese and toss. Pour into a heated serving bowl and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 663 | |
| Calories from Fat 253 | 38% |
| Total Fat 28.73g | 36% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3496mg | 146% |
| Potassium 265mg | 8% |
| Total Carbs 85.55g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.06g | 2% |
| Protein 14.95g | 24% |
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