We had this simple but yummy dinner a couple weeks ago. Apologies for not having blogged lately, some unexpected things popped up which kept me away.
Salad Spaghetti is kind of what it sounds like: salad mixed with spaghetti. It was tasty, and very light. I paired it with one of our favorites. I don’t make repeat meals very often. But I have a few. And this garlic bread is one of them. This gets made almost every time we have Italian or seafood dinners. It’s soooo good! The pasta dish came from “Look and Cook” by Rachael Ray, and the garlic bread is from “Tyler’s Ultimate” by of course, Tyler Florence. Enjoy!
1 pound spaghetti
4 tbs EVOO
5 to 6 garlic cloves, minced
2 tsp fresh thyme leaves
1 small head of frisee lettuce, stemmed and coarsely chopped
2 cups baby arugula or spinach
1/2 small head of radicchio, shredded (I couldn’t find radicchio at the grocery store that day, so I subbed in 1 large endive, thinly sliced)
Juice of 1 lemon
1/4 cup grated Parmesan cheese
3 tbs fresh parsley, minced
Place a large pot of water over high heat. When boiling, salt it generously and add the pasta. Cook according to package directions, then drain, but save about a cup of starchy cooking water.
Meanwhile, place a large skillet over low heat with the EVOO. Add the garlic and thyme and cook until the garlic is soft and fragrant, about 5 minutes. Increase the heat to medium-high then add the starchy cooking water and the cooked pasta. Add the salad greens, lemon juice, Parmesan, and some salt and pepper. Cook, tossing frequently, until the veggies have wilted and the pasta has absorbed the water, 2 to 3 minutes. Sprinkle with parsley and serve.
THE ULTIMATE GARLIC BREAD
1 stick unsalted butter, softened
2 garlic cloves, mashed to a paste
2 tbs fresh parsley, chopped
2 tbs fresh basil, chopped
Kosher salt and fresh cracked black pepper
1 crusty baguette
Preheat oven to 400 F. Stir together the butter, garlic, parsley, and basil in a small bowl. Season with salt and pepper. Split the bread in half horizontally. Using a spatula, spread the butter mixture on both halves. Close the bread up again, wrap in aluminum foil, and bake for 15 minutes. Slice and serve.