Wouldn’t it be nice if they tasted like funnel cake or pepperoni or piping hot doughnuts (PHDs)? I would never forsake a sack of doughnuts.
All eating your greens offers is a feeling of moral superiority and … nutrition. Folic acid. Lutein. Vitamin C. Calcium. Protein.
Greens are filled with the magic of baby unicorn hiccups.
Anyway, I’ve finally found a recipe I like that has a Significant Amount of Greens: Summer Spaghetti with Arugula and Tomatoes. I made it for lunch Wednesday. And then I made it again Thursday. And Friday. And I kept on until we ran out of arugula, which NEVER HAPPENS.
I fully expect the Ripley’s Believe It Or Not!™ experts to arrive any day now and swab the crisper.
The recipe calls for stemming and slicing the arugula, but if that feels fussy, just throw a few handfuls straight from the bag into a pasta dish. Then add the heated tomatoes and spaghetti, and toss everything until the arugula wilts.
The bulk provided by the arugula will help you feel full if you’re limiting yourself to an Actual Serving of Pasta.
Plus, the bitter, peppery flavor of the greens is pretty aggressive, so you wind up with a healthy pasta dish that doesn’t require cheese.
It doesn’t taste like funnel cake, but it won’t give you a third buttock, either.
Summer Spaghetti with Raw Arugula and Tomatoes
Adapted from Jack Bishop’s “The Complete Italian Vegetarian Cookbook”
- 4 cups stemmed arugula leaves
- 3 tablespoons extra-virgin olive oil
- 2 medium garlic cloves, minced
- 3 medium, ripe tomatoes, cored and cut into 1/2-inch cubes
- Kosher salt
- 1 pound spaghetti
- Cook the pasta according to the directions on the package.
- Wash and dry the arugula. Slice the leaves crosswise into thin strips, and set them aside in a bowl large enough to hold the spaghetti.
- In a large skillet, heat the oil to medium heat. Add the garlic, and sauté until golden, about 2 minutes. Add the tomatoes and salt and cook, stirring occasionally, just until the tomatoes are heated through, about 2 minutes.
- Toss the cooked pasta and tomato sauce with the arugula, mixing until the arugula wilts. Divide among individual bowls, and serve immediately.