To Try: Simple Spaghetti with Arugula and Parmesan

From: The Dinnertime Survival Cookbook

Simple Spaghetti with Arugula and Parmesan

1 lb. spaghetti
1/3 cup extra virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/4 to 1/2 teaspoon dried red pepper flakes
8 loosely packed cups baby arugula (about 1 lb.)
1/4 cup roughly chopped flat-leaf parsley (about a quarter of a bunch)
1/2 cup grated Parmesan cheese, plus extra for serving
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil over medium-high heat and cook the spaghetti according to the package directions.  Before draining, reserve 1 cup of the pasta cooking water.

Heat the olive oil and butter in a large skillet over medium heat and when the butter is bubbling, reduce the heat to low and saute the garlic for 1 to 2 minutes or until nearly golden brown.  Add the spaghetti to the skillet along with the arugula, parsley, and about 3/4 cut of the reserved pasta water. Mix well.

Add the Parmesan and toss until well mixed and heated through. Add a little more pasta water or olive oil if the pasta seems dry.  Season to taste with salt and pepper and serve with more grated Parmesan cheese on the side.

Serves 4 to 6.