The romaine adds fiber, folate, and vitamins A and C to this delicious old Italian favorite.
1poundwhole wheat spaghetti
¼cupextra-virgin olive oil
10 large clovesgarlic, cut lengthwise into thick slices
½teaspoonred pepper flakes
1 small headromaine, leaves cut into thin strips (about 10cups)
Grated Pecorino Romano cheese (optional)
Bring a large covered pot of lightly salted water to a boil over high heat and cook the spaghetti according to package directions. Before draining the spaghetti, reserve 2cups of the cooking water.
Heat the oil in a large, deep skillet over medium-low heat. Add the garlic and cook, stirring occasionally, for 2-3 minutes, until the garlic is golden brown but not burned. Add the red pepper flakes, the strips of romaine, alittle pepper, and the reserved cooking water. Cook at a medium boil for about 2 minutes, stirring frequently until the romaine wilts. Add the cooked spaghetti. Using two wooden spoons, toss to mix well. Sprinkle with Pecorino Romano cheese, if desired. Taste for seasonings.