Author Notes
Sometimes you need a comfort dish that you can be made quickly. “Hurry Up” Spaghetti is just that dish and is perfect for a meatless Monday. —Malibu Kitchen
Ingredients
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8 ounces
gluten-free or whole-grain pasta
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2 tablespoons
olive oil
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1/4 teaspoon
dried red pepper flakes
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5 ounces
bag of arugula
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2 teaspoons
garlic, minced
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1 cup
organic grape tomatoes
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1/2 teaspoon
kosher salt
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2 whole eggs plus 4 egg whites, well beaten or ½ cup organic heavy whipping cream
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2 tablespoons
chopped fresh basil plus extra for garnish
Directions
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Cook pasta al-dente according to package. Drain pasta, reserving 1 cup of the pasta water.
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In a large sauté pan, heat the olive oil; add red pepper flakes and arugula, sauté until arugula starts to wilt.
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Add garlic, tomatoes, salt, and pepper and sauté for 1 minute.
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Toss in pasta and stir until heated through. Immediately add beaten eggs (or cream) to the hot pasta and toss until set. If pasta is dry, add a little of the pasta water until desired consistency is reached. Remove from heat.
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Add Parmesan cheese and basil, tossing well.
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