Ingredients

serves 4

　　Salt

　　1 pound spaghetti

　　4 tablespoons EVOO (extra-virgin olive oil)

　　5 to 6 garlic cloves, finely chopped or grated

　　2 teaspoons fresh thyme leaves

　　1 small head of frisée lettuce, stemmed and cleaned (about 2 cups)

　　2 cups baby arugula

　　1/2 small head of radicchio, shredded (about 1 cup)

　　Juice of 1 lemon

　　1/4 cup grated Parmigiano-Reggiano cheese, a handful

　　Black pepper

　　3 tablespoons chopped fresh flat-leaf parsley leaves

　　

Step 1

Place a large pot of water over high heat to boil for the pasta. When the water reaches a bubble, salt it and drop in the pasta. Cook to al dente according to the package directions and drain. (Heads up: Save a large mug of starchy cooking water to use when cooking the filling.) Reserve.

　　

Step 2

While the pasta is cooking, place a large skillet over low heat with the EVOO. Add the garlic and thyme to the pan and cook until the garlic is tender and very aromatic, 5 to 6 minutes. Increase the heat to medium-high and add the reserved starchy cooking water and the cooked pasta. Add the frisée, arugula, radicchio, lemon juice, Parmigiano, and a good sprinkle of salt and pepper to the pan and cook, tossing frequently, until the veggies have wilted and the pasta has absorbed the water, 2 to 3 minutes. Sprinkle with the parsley and serve.

　　Rachael Ray's Look + Cook