Linguine with Arugula, Garlic and Parmesan at home
- Yield 2
- Prep 5 minutes
- Cook 15 minutes
- Total 25 minutes
Linguine with Arugula, Garlic and Parmesan at home is a pasta recipe on Avoteb. The yield on the card is 2. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 12 ounces linguine or other dried pasta
- 3 Tablespoons olive oil or butter
- 7 cloves garlic, peeled and thinly sliced
- 2 very large handfuls (about 5 ounces) baby arugula
- 1/2 cup freshly shredded or shaved Parmesan, plus extra for topping
- (optional: 1/3 cup toasted pine nuts)
Method
Leave pasta al dente in a large stockpot of generously-salted water according to package instructions.
While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-a hot burner. Tip in the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Lift from heat. (And if the pasta is not yet ready, move the garlic to a separate dish to prevent it from overcooking.)
Once the pasta is cooked, pour off it. Then immediately mix in the garlic and olive oil mixture, arugula, and Parmesan cheese. Turn until combined.
Plate while it is hot, topped with extra Parmesan cheese (and toasted pine nuts, if using).
