Tagliatelle With Wilted Greens

Let's Cook

1. Step 1.

   Cook in a large pot of boiling salted water: 12 ounces dried tagliatelle or fettuccine or 1 pound fresh

2. Step 2.

   Meanwhile, heat in a large skillet over medium heat: 3 tablespoons olive oil

3. Step 3.

   Add and cook, stirring, until barely browned: ½ small onion, chopped; 4 garlic cloves, chopped; ½ teaspoon red pepper flakes

4. Step 4.

   Increase the heat to high and add: 3 big handfuls arugula leaves or chopped spinach, kale, or mustard greens (about 5 ounces); Salt and black pepper to taste

5. Step 5.

   Cook, stirring, until the greens are wilted. Reserve ½ cup of the pasta water. Drain the pasta and toss it with the greens, adding: ½ cup grated Romano or Parmesan, or crumbled fresh goat cheese (2 ounces)

6. Step 6.

   and enough of the reserved pasta water to make a cohesive sauce.