Who doesn't love pasta? Who feels a bit "guilty" after consuming some carbs? This recipe is based on brown rice or quinoa pasta; less carbs and more protein and fiber! Of course, you can use any sort of pasta you prefer.
6 oz pasta (usually 1/2 a box; 6 oz or so) -- your choice. I would recommend penne, spiral, or rotelli...something short rather than long...but then again, your choice!
Baby Arugula (I use organic), approx. 1 cup; torn into small pieces
Freshly grated pecorino-Romano cheese, approx. 1/3 -1/2 cup, depending on how much pasta you use
A few tablespoons of olive oil
A bit of butter for flavor (I used a small amount of unsalted butter)
Pre-chopped garlic in oil (you can use fresh, but it will be raw!)
Sea salt and freshly ground pepper to taste
Make pasta per instructions on package; cook to al dente (easy to bite, but not mushy), do not overcook. When done, strain the pasta. Pour into a serving dish. Add the olive oil and butter; add a few spoonfuls (to taste) of pre-chopped garlic; toss to coat. Add arugula and cheese; toss to coat. Sprinkle with salt and pepper and stir. Serve immediately.
Enjoy!!
~The Nonconformist Cook
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