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| Spaghetti alla rucola |
INGREDIENTS
1 large bunch arugula (rucola), washed and torn into large pieces
3/4 cup heavy cream
2 T butter
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 lb spaghetti
METHOD
Melt the butter in a saucepan large enough to eventually hold all the ingredients.
Add the arugula, and cook over low heat stirring frequently with a wooden spoon till it wilts, about 5 minutes.
Season to taste with salt and pepper.
Stir in the heavy cream and the Parmesan and simmer over very low heat till sauce has thickened slightly.
Meanwhile cook the pasta al dente, drain and add to saucepan with the sauce.
Mix well and serve immediately onto pre-heated plates.
Pass extra Parmesan cheese at table if you wish.
