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.

No additional tips available.

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

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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.

Salad-a-Ghetti

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