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Italian   -   Little Ear Pasta With Arugula   adapted from Mediterranean Cooking

  • 1 Medium Potato -- diced
  • 2 Cups Arugula Leaves
  • Salt
  • 5 Ounces Orecchiette
  • 2 Tablespoons Olive Oil
  • 1 Clove Garlic -- thinly sliced
  • 1/4 Teaspoon Red Pepper Flakes -- or to taste
  • 1/4 Cup Romano Cheese -- grated
Directions Cook potatoes and arugula in a large quantity of boiling salted water for 5 minutes. Add pasta and continue to cook for 8 minutes. Meanwhile, put the oil, garlic, and red pepper flakes in small saucepan and cook over low heat until the garlic turns light golden brown about 1 minute. Remove from heat. Add to the drained potatoes, arugula and pasta. Toss with cheese and serve.
Serves 2
Time to Make 0:00

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