If you tried the pasta dish I posted last week and have extra arugula around, here is a delicious, simple, and super easy way to use it:
Radicchio Arugula Spaghetti
2/3 box whole wheat spaghetti
1 package Prosciutto, chopped (I added this to the original recipe)
4 T. olive oil
2 T fresh thyme leaves
3 large cloves garlic
1/2 radicchio, thinly sliced
2-3 cups arugula, roughly chopped
juice of 1 lemon
1 c fresh parmesan
salt and pepper to taste
Boil spaghetti according to directions. Save 1 mugful of starchy pasta water for the sauce before you strain the pasta.
While the pasta is cooking, brown the prosciutto, remove from fry pan and set aside. Add olive oil to pan, then add thyme and garlic. Simmer on medium heat until very fragrant, about 5 minutes.
Meanwhile, place radicchio and arugula in a large bowl, squeeze in the lemon juice and pasta water and toss. When spices are fragrant, add them to the greens along with the pasta and parmesan. Mix and enjoy.