Need a quick dinner idea for tomorrow's arugula (or last week's kale or chard or collard greens...)? Grab your ingredients tonight--I bet you'll only need one!--Kate C.

 

Garlicky Arugula Pasta
From Susannah Chen, YumSugar

This pasta works well with other bitter greens, too. For a tougher leafy green, such as kale, sauté the vegetable for a few minutes longer, until just wilted. Don't be afraid of the fish sauce; it's what gives this pasta such a magnetic flavor.



Ingredients
Salt
12 ounces dried linguine
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
3 tablespoons fish sauce (recommended: Red Boat Fish Sauce)
1 large bunch (about 5 ounces) baby arugula or other leafy green)
Directions

1. In a large pot of lightly salted boiling water, cook the pasta according to box directions until one minute short of al dente. Drain thoroughly, reserving 1/4 cup pasta water for later use. Wipe out pot and set back on stove at medium heat.
2. Heat olive oil until fragrant, about 1 minute, then add garlic slices and red pepper flakes. Sauté for 30 seconds, until garlic is slightly cooked but still pungent. Add in drained pasta, pasta water, fish sauce, and arugula; remove from heat and toss until greens are just incorporated and arugula is slightly wilted. Serve immediately.

If you try it, I'd love to hear from you! :)