Name: Pasta with Arugula, Fresh Herbs, Olive Oil, and Garlic
Total time: PLACEHOLDER
Ingredients: 1/4 cup extra-virgin olive oil; 7 garlic cloves , minced; 1/4 teaspoon red pepper flakes; 2 tablespoons lemon juice; Salt and pepper; 1 pound pasta (see note); 2 cups baby arugula , lightly packed; 1/2 cup fresh parsley , lightly packed; 1/2 cup fresh basil leaves , lightly packed; 1 cup grated Parmesan cheese

Why This Recipe Works

This simple pasta recipe is a great summertime dinner option, as it requires just a few staple ingredients and minimal preparation. To flavor the pasta through and through, we liberally seasoned the water in which the pasta was cooked. We also made sure to reserve some of the pasta cooking water to moisten the finished dish. Most pasta recipes with garlic and olive oil are ruined by harsh bits of burned garlic. To keep the garlic from scorching, we didn’t preheat the oil. Instead, we heated the oil and garlic (and pepper flakes) together over medium-low heat. Once the garlic turned golden, we removed the skillet from the heat and added lemon juice to stop the cooking. We liked the sharp, peppery bite of arugula in this pasta recipe, but we also found that milder baby spinach is an acceptable substitute.

Before You Begin

Bagged baby arugula can be found in the produce section of most supermarkets. If you cannot find arugula, baby spinach is an acceptable substitute. Use campanelle, fusilli, or penne in this dish.

Instructions

Bring 4 quarts water to boil in large pot. Heat oil, garlic, and pepper flakes in large nonstick skillet over medium-low heat until garlic is just golden, about 3 minutes. Off heat, stir in lemon juice; cover and keep warm.

Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add warm oil mixture, arugula, parsley, basil, cheese, and reserved cooking water and toss until greens are just wilted. Season with salt and pepper. Serve.