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🍝 Spaghetti with Arugula

567 kcal · 30 min · 4 servings

Ingredients

• 1 bunch arugula
• 1 shallot
• 2 garlic cloves
• 1 red chili pepper
• 2 tbsp small capers
• salt
• pepper (from the mill)
• 400 g spaghetti
• 6 tbsp olive oil
• 75 g grated parmesan

Instructions

1. 1. Wash the arugula thoroughly and let it drain well. Tear the leaves into bite-sized pieces if necessary. Peel the shallot and the garlic clove and chop both finely. Wash the chili pepper, cut it lengthwise, remove the seeds, and slice it into thin rings.
2. 2. Cook the spaghetti in a large amount of salted water until al dente, meaning firm to the bite.
3. 3. Sauté the shallot in a wide pot with olive oil over medium heat until translucent and soft. Then add the garlic and chili rings and sauté everything briefly.
4. 4. Drain the spaghetti, but reserve about one cup of the cooking water. Add the spaghetti and arugula to the pot, pour in some of the cooking water, season with salt and pepper, and add the capers. Mix everything well and serve the dish.

Nutrition per serving

• kcal: 567
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 72 g