Real Recipes From Real Home Cooks ®

spaghetti with shallots and arugula

(1 rating)
Recipe by
Vallèe du Willamette, OR

Source unknown. The original recipe specified kale but I used arugula that was included this week in our CSA box.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For spaghetti with shallots and arugula

  • 3 Tbsp
    olive oil
  • 4 Tbsp
  • 4 lg
    shallots, peeled, halved and thinly sliced
  • 2-3 clove
    garlic, peeled and minced
  • cracked black pepper
  • 1 lb
    whole wheat spaghetti
  • 1/4 c
    toasted and chopped hazelnuts (almonds, walnuts or pine nuts can be substituted)
  • fresh flat leaf parsley, for garnish
  • 2-3 c
    arugula, loosely packed, chopped coarsely
  • pecorino cheese, grated (we tried grana padano)

How To Make spaghetti with shallots and arugula

  • 1
    Heat 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.
  • 2
    While the shallots cook, bring a large pot of water to a boil. Cook the pasta until al dente. Drain and set aside; keep warm.
  • 3
    In 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.
  • 4
    Plate the pasta. Garnish with the reserved shallots, nuts, fresh parsley and cheese.

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