Hurry Up Spaghetti

• 8 ounces gluten-free or whole-grain pasta
• 2 tablespoons olive oil
• 1/4 teaspoon dried red pepper flakes
• 5 ounces bag of arugula
• 2 teaspoons garlic, minced
• 1 cup organic grape tomatoes
• 1/2 teaspoon kosher salt
• 2 whole eggs plus 4 egg whites, well beaten or 1/2 cup organic heavy whipping cream
• 2 tablespoons chopped fresh basil plus extra for garnish

1. Cook pasta al-dente according to package. Drain pasta, reserving 1 cup of the pasta water.
2. In a large saute pan, heat the olive oil; add red pepper flakes and arugula, saute until arugula starts to wilt.
3. Add garlic, tomatoes, salt, and pepper and saute for 1 minute.
4. Toss in pasta and stir until heated through. Immediately add beaten eggs (or cream) to the hot pasta and toss until set. If pasta is dry, add a little of the pasta water until desired consistency is reached. Remove from heat.
5. Add Parmesan cheese and basil, tossing well.

pasta, olive oil, red pepper, arugula, garlic, organic grape tomatoes, kosher salt, eggs, fresh basil

Taken from food52.com/recipes/33666-hurry-up-spaghetti (may not work)