Garlic Parmesan Arugula Pasta

This is such comfort food! Whenever I make it, we eat far too much of it. There are all sorts of slight variations due to the fact that you can use any kind of leafy green veg.

2 or 3 bunches (12 to 16oz) of tender leafy greens (arugula, spinach, Swiss chard or a mixture of these)

8oz uncooked pasta 

2 Tbsps olive oil

2 Tbsps (1oz/28gr) butter

2 cloves garlic, minced
pinch of salt 

¼ tsp pepper 

1 or 2 oz grated Parmigiano

pinch of red pepper flakes 

(If using kale or chard, remove thick stems; If using kale, massage leaves to break down the cells and make the leaves more tender.)

1. Boil the pasta in plenty of lightly salted water. 
2. Cut the greens into thin strips. 
3. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet, along with the red pepper flakes. Cook over medium heat for 2 minutes, or until the garlic is soft and fragrant. Add the greens and continue to sauté until they have wilted and turned a deep green color (about 5 to 7 minutes). Turn the heat off.
4. Add the drained pasta to the pot with the sautéed greens. Toss the pasta and greens together.
5. Season the pasta and greens with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat.