Salad-a-Ghetti Recipe

Name: Salad-a-Ghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound spaghetti; 4 tablespoons EVOO (extra-virgin olive oil); 5 to 6 garlic cloves, finely chopped or grated; 2 teaspoons fresh thyme leaves; 1 small head of frisee lettuce, stemmed and cleaned (about 2 cups); 2 cups baby arugula; 1/2 small head of radicchio, shredded (about 1 cup); Juice of 1 lemon; 1/4 cup grated Parmigiano-Reggiano cheese, a handful; Black pepper; 3 tablespoons chopped fresh flat-leaf parsley leaves

Servings: persons

Salt
1 pound spaghetti
4 tablespoons EVOO (extra-virgin olive oil)
5 to 6 garlic cloves, finely chopped or grated
2 teaspoons fresh thyme leaves
1 small head of frisee lettuce, stemmed and cleaned (about 2 cups)
2 cups baby arugula
1/2 small head of radicchio, shredded (about 1 cup)
Juice of 1 lemon
1/4 cup grated Parmigiano-Reggiano cheese, a handful
Black pepper
3 tablespoons chopped fresh flat-leaf parsley leaves

1
Place a large pot of water over high heat to boil for the pasta.
2
When the water reaches a bubble, salt it and drop in the pasta.
3
Cook to al dente according to the package directions and drain.
4
(Heads up: Save a large mug of starchy cooking water to use when cooking the filling.)
5
Reserve.
6
While the pasta is cooking, place a large skillet over low heat with the EVOO.
7
Add the garlic and thyme to the pan and cook until the garlic is tender and very aromatic, 5 to 6 minutes.
8
Increase the heat to medium-high and add the reserved starchy cooking water and the cooked pasta.
9
Add the frisee, arugula, radicchio, lemon juice, Parmigiano, and a good sprinkle of salt and pepper to the pan and cook, tossing frequently, until the veggies have wilted and the pasta has absorbed the water, 2 to 3 minutes.
10
Sprinkle with the parsley and serve.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 1 pound spaghetti, 4 tablespoons EVOO (extra-virgin olive oil), 5 to 6 garlic cloves, finely chopped or grated, and more.

Yes, Salad-a-Ghetti falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad-a-Ghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions