Salad Spaghetti

I would say that this spaghetti dish is the best of both

words. A mixture of greens and carbs. A win, win for

for us all. You will be amazed how good this is.

Salad Spaghetti

1 pound of spaghetti

4 tablespoons of olive oil

6 garlic cloves, minced

2 teaspoons fresh thyme leaves

1 small head of frisee lettuce

2 cups baby arugula

1/2 small head of radicchio, shredded

1 lemon, juiced

1/2 cup grated Parmesan cheese, grated

salt and pepper

3 tablespoons chopped fresh parsley

1/4 teaspoon red pepper flakes

Cook pasta in salted water, cook until done. Reserve

one cup of pasta water (for the sauce).

While the pasta is cooking, Heat olive oil in a large

skillet. Add the garlic and thyme to pan and cook for

5 minutes. Increase heat to med-high and add reserved

pasta water and add cooked pasta.

Add the frisee, arugula, radicchio, lemon juice, Parmesan

and a good sprinkle of salt, pepper and red pepper flakes.

Toss in pan until the veggies have wilted a bit.

Sprinkle with parsley and more parm.