When I say that I want to make winter greens ‘disappear,’ it isn’t because I dislike them. It’s simply because there isn’t enough room in my fridge to store arugula, rapini, mustard greens, kale, and cabbage at the same time. Tucson CSA does a wonderful job keeping my fridge stocked with local produce all winter long, but occasionally I like to store other things, such as the pasture raised eggs and goat cheese that they sell, you know? And let’s be honest, winter greens in their natural state take a long time to chew. But with a bit of rough chopping, wilting, and pasta, you can make this Lemon Arugula Linguini to free up space in your fridge (and your stomach).
My favorite part about this Lemon Arugula Linguini is that it comes together in less than twenty minutes. As the linguini boils away in a large pot of water, you make the sauce: a simple combination of olive oil, sautéed garlic, lemon zest, and parmesan. Once the pasta is perfectly al dente, toss it with the sauce, add in a few handfuls of arugula (or whatever winter greens you have on hand) and you’ve got yourself a hot, seasonal, locally-sourced meal that makes any thought of ordering takeout seem silly.
The rich olive oil, salty parmesan, and bright lemon zest in this Lemon Arugula Linguini perfectly complement the bitter greens. In fact, you may even forget that you’re eating something healthy! And, if you still find yourself with a fridge full of greens after making this recipe, consider using them up with this White Pizza with Winter Greens, this Kale Pomegranate Salad, or this Hearty Winter Sandwich. Happy greens eating!