This dish is my comfort food, my indulgence, my detour from the path of dairy free eating. I wanted to share it with you because it is delicious, easy, and fast. My family really loves it. The ingredients really shine in this dish, so make sure to have good quality ingredients. Get the real Parmigiano Reggiano and grate it yourself. The combination of the salty parmesan and the peppery arugula and freshly ground pepper is perfect. It is creamy, simple, and flavorful. xo.
- 1 lb whole wheat spagetti
- 1 1/4 cup very finely shredded Parmigiano Reggiano
- 1 teaspoon freshly ground black pepper
- 3 heaping cups baby arugula
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
Bring a large pot of salted water to a boil over high heat. Add the spagetti and cook until al dente (about 9 minutes). Reserve 1 cup pasta water before draining the pasta and adding it to a large bowl. Immediately add the remaining ingredients and toss well. As necessary, add the reserved pasta water a little bit at a time for moisture. (You will not need all the pasta water, use just what you need). Serves 6.
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