Linguine with Arugula

This is a fast, four ingredient meal that seems very simple in its flavorings - and it is!  The arugula provides a nice peppery bite and the salty tang of good quality Parmesan cheese provides interest.  Feel free to play around with flavorings - the base recipe is very forgiving.

Linguine with Arugula

12 oz. fresh or dried linguine

1 large bunch arugula (about 5 oz.); stalks removed, shredded or torn

1 cup freshly grated Parmesan

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper

Cook the pasta in a large pot of salted, boiling water according to the package directions, then drain thoroughly. 

Heat 4 tbsp. (1/4 cup) of the olive oil in the pasta pan, then add the drained pasta, followed by the arugula.  Toss over a medium to high heat for 1 - 2 minutes or until the arugula just wilts.  Remove the pan from the heat.

Tip the pasta and arugula into a large, warmed bowl.  Add half the Parmesan and the remaining olive oil.  Add a little salt and pepper to taste.

Toss the mixture quickly to mix.  Serve immediately, sprinkled with the remaining Parmesan.

Serves 4

NOTE:  I found this to be a rather bland dish when I added half of the Parmesan, so I added the entire amount of Parmesan and that perked up the flavor.  However, this dish needs work.  An obvious missing flavor is GARLIC!  I am going to play with this recipe some more and play with the flavors.  I probably will try using sautéed garlic or roasted garlic, crushed red pepper flakes and lemon juice or zest.  The arugula provides a nice peppery bite but it's not enough to give a lot of interest to the dish.  I will rewrite this recipe when I've figured out what flavorings work well.