Green Puttanesca
Serves 4
Ingredients
- 1 Package Spaghetti
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Cloves garlic, minced
- 3 Tablespoons chopped green onions
- 1 (14-ounce) Can artichokes in water, drained and chopped
- 2 Tablespoons chopped capers
- 1 Tablespoons anchovy paste
- 2 Cups baby arugula
- 2 Cups baby spinach
- 3 Tablespoons thinly sliced fresh basil
- 1 Tablespoons lemon juice
- ½ Teaspoon red chili flakes
- ½ Cup fresh grated Parmesan cheese
Shopping List
- Spaghetti
- Garlic
- Green Onions
- Can Artichokes
- Capers
- Anchovy Paste
- Baby Arugula
- Baby Spinach
- Fresh Basil
- Lemon Juice
- Red Chili Flakes
- Parmesan Cheese
Instructions
- Cook pasta according to package directions. Drain; reserving 1/2 cup pasta water.
- Heat oil in large skillet set over medium heat; cook garlic and 2 tablespoons green onions until tender and fragrant, a minute or so. Add artichokes, capers and anchovy paste; cook for 3-5 minutes or until heated through.
- Toss cooked pasta into skillet, along with arugula, spinach, basil, lemon juice and reserved pasta water, until well coated. Sprinkle with remaining green onions, chili flakes, and Parmesan cheese.