I’ve never been much of a pasta fan.
Every Thursday growing up it was pasta night in our house. My parents still keep that tradition alive.
For me, that usually meant cereal night. I wasn’t into pasta and I certainly didn’t like tomato sauce. And while we’re at it, I also don’t have a big love for bread.
This is usually when someone says, “Oh, you’re so lucky you don’t love bread and pasta!”
Nope. I’m not lucky.
I’m not swapping vegetables in for pasta and bread. Instead I reach for bacon and chocolate bars sprinkled with sea salt, endless bags of pita chips, and massive blocks of cheese. With peanut butter on the side.
If I’m going to eat pasta, it has to be worth it. I prefer simple preparations, though cream sauces are fine. If a dish isn’t swimming in cheese, it better have some form of cheese or bacon.
And greens? Sure—so long as I can’t really taste them, they’re fine.
One reason I love this pasta is the texture: creamy from the cheese, chewy from the pasta, and crunchy from the walnuts.
And the arugula is… well, arugula. Be grateful I’m actually eating it.
I do enjoy the peppery bite of arugula—if I had to pick a green, it would be near the top of the list. Luckily I don’t have to choose it exclusively. If you plan to use arugula, keep a light hand so it complements rather than overwhelms.
My favorite quick pasta “sauce” is a simple mix of olive oil and Parmesan.
I still don’t love tomato sauce, except as a dip for fried calamari—then I’m on board.
Whole Wheat Pasta with Arugula, Gorgonzola, and Walnuts
Serves 4
1 lb whole wheat pasta
4 cups fresh arugula
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup crumbled Gorgonzola
2 ounces walnuts, chopped
While the pasta cooks, heat a skillet over medium. Add 1 tablespoon olive oil and the garlic, sautéing until fragrant. Add the arugula and stir until wilted, then remove from heat.
When the pasta is al dente, drain and transfer to a large bowl. Add the wilted arugula, Gorgonzola, the remaining olive oil and the chopped walnuts, then toss to combine. Finish with grated Parmesan to taste and serve warm.
I still eat plenty of pasta because I love food and I love eating.
But if I loved pasta the way I love bacon, we’d all be in trouble.