pasta with arugula and ricotta

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We are fortunate to have two local supermarkets that sell over grocery overstocks and overruns at deeply discounted prices. You never know exactly what you’ll find, but that is part of the treasure hunt atmosphere. Like this week’s 59-cent steal on a huge bunch of organic arugula, which would have cost at least six times the price in a regular food shop.

The bargain greens turned into a super-tasty — and quick and easy — pasta dinner. Drawing inspiration from recipes here and here, I used whole wheat spaghetti and followed the first’s instruction to saute to arugula first (along with a bit of minced garlic and some red chili flakes). I also topped with a little fresh ground pepper, which enhanced the greens’ natural peppery flavor. Delish — plus who doesn’t like a healthy meal that goes from pot to plate in 20 minutes. 🙂

 

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