winter greens pasta

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

- salt
- 1lb whole wheat spaghetti
- 1/4c extra virgin olive oil
- 5 to 6 large garlic cloves, grated
- 5 to 6 anchovy fillets
- 1tsp crushed red pepper flakes
- 2 heads of escarole, leaves separated from the core, washed, and coarsely chopped
- 1lb spinach, coarsely chopped
- black pepper
- freshly grated nutmeg
- 3tbsp drained capers
- zest and juice of one lemon
- 3c arugula leaves

1. bring a large pot of water to a boil over high heat to cook the pasta. once the water is boiling, season with salt and add the pasta, cook to al dente. *heads up: you need to reserve 1c of pasta water before draining.

2. one the pasta water is almost to a boil, start the greens. heat the olive oil in a large skillet over med heat. add the garlic, anchovies, and red pepper flakes and cook, stirring every now and then, until the anchovies have completely melted, 3-4 min. turn the heat up to med-high and add the escarole and spinach. season the wilted greens with black pepper and nutmeg.

3. when the pasta is drained, add the reserved cup of pasta water, capers, lemon zest and juice, arugula, and drained pasta to the back into the pot. add the wilted greens. toss over med-high heat for 1 min to combine.

image: rachael ray show