Salad-a-Ghetti

• Salt
• 1 pound spaghetti
• 4 tablespoons EVOO (extra-virgin olive oil)
• 5 to 6 garlic cloves, finely chopped or grated
• 2 teaspoons fresh thyme leaves
• 1 small head of frisee lettuce, stemmed and cleaned (about 2 cups)
• 2 cups baby arugula
• 1/2 small head of radicchio, shredded (about 1 cup)
• Juice of 1 lemon
• 1/4 cup grated Parmigiano-Reggiano cheese, a handful
• Black pepper
• 3 tablespoons chopped fresh flat-leaf parsley leaves

1. Place a large pot of water over high heat to boil for the pasta.
2. When the water reaches a bubble, salt it and drop in the pasta.
3. Cook to al dente according to the package directions and drain.
4. (Heads up: Save a large mug of starchy cooking water to use when cooking the filling.)
5. Reserve.
6. While the pasta is cooking, place a large skillet over low heat with the EVOO.
7. Add the garlic and thyme to the pan and cook until the garlic is tender and very aromatic, 5 to 6 minutes.
8. Increase the heat to medium-high and add the reserved starchy cooking water and the cooked pasta.
9. Add the frisee, arugula, radicchio, lemon juice, Parmigiano, and a good sprinkle of salt and pepper to the pan and cook, tossing frequently, until the veggies have wilted and the pasta has absorbed the water, 2 to 3 minutes.
10. Sprinkle with the parsley and serve.

salt, spaghetti, evoo, garlic, thyme, head of frisee lettuce, baby arugula, head of radicchio, lemon, cheese, black pepper, parsley

Taken from www.epicurious.com/recipes/food/views/salad-a-ghetti-377387 (may not work)