spaghetti with shallots and arugula
Source unknown. The original recipe specified kale but I used arugula that was included this week in our CSA box.
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 4 tablespoons buttter
- 4 large shallots, peeled, halved and thinly sliced
- 2-3 cloves garlic, peeled and minced
- - cracked black pepper
- 1 pound whole wheat spaghetti
- 1/4 cup toasted and chopped hazelnuts (almonds, walnuts or pine nuts can be substituted)
- - fresh flat leaf parsley, for garnish
- 2-3 cups arugula, loosely packed, chopped coarsely
- - pecorino cheese, grated (we tried grana padano)
How To Make spaghetti with shallots and arugula
-
Step 1Heat a large skillet over LOW heat with 2 tablespoon olive oil and the butter. Add the shallots and garlic. Season with cracked black pepper. Cook until light caramel in color, 15-20 minutes, stirring frequently.
-
Step 2While the shallots cook, bring a large pot of water to a boil. Cook the pasta until al dente. Drain and set aside; keep warm.
-
Step 3In the same pot, heat up about 1 tablespoon of olive oil. Add the drained spaghetti and about 3/4 of the cooked shallots. Saute for about 5 minutes. Stir in the arugula and cook about 45 seconds but no longer than 1 minute.
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Step 4Plate the pasta. Garnish with the reserved shallots, nuts, fresh parsley and cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Culture:
Italian
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Pasta
Method:
Stove Top
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