Pasta with Wilted Sylvetta Arugula, Spinach, and French Sorrel
Pasta with wilted Sylvetta arugula, spinach, and French sorrel
Ingredients
- 8 oz. bowtie pasta
- 4 oz. arugula (1/2 bag)
- 4 oz. spinach (1/2 bag), stems removed, leaves chopped
- 1/3 bunch French sorrel, stems removed, leaves chopped
- 3 tablespoons extra virgin olive oil
- 1/2 cup grated parmesan cheese
- Salt and freshly ground pepper to taste
Instructions
- Cook pasta according to package directions. Combine arugula, spinach, sorrel, olive oil, cheese and salt and pepper in a large bowl and stir to mix evenly. Drain pasta and immediately add to bowl. Cover bowl for 5 minutes, and then toss to mix.