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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
- 8 ounces gluten-free or whole-grain pasta
- 2 tablespoons olive oil
- 1/4 teaspoon dried red pepper flakes
- 5 ounces bag of arugula
- 2 teaspoons garlic, minced
- 1 cup organic grape tomatoes
- 1/2 teaspoon kosher salt
- 2 whole eggs plus 4 egg whites, well beaten or ½ cup organic heavy whipping cream
- 2 tablespoons chopped fresh basil plus extra for garnish
- Cook pasta al-dente according to package. Drain pasta, reserving 1 cup of the pasta water.
- In a large sauté pan, heat the olive oil; add red pepper flakes and arugula, sauté until arugula starts to wilt.
- Add garlic, tomatoes, salt, and pepper and sauté for 1 minute.
- 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.
- Add Parmesan cheese and basil, tossing well.