Uploaded October 2016 | Updated September 2026, 1 hour ago
Makes: 4
Ready in: 20 min
Ingredients:
(For the dressing:)
1-inch piece fresh ginger, peeled and minced
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
1 shallot, minced
2 teaspoons sesame oil
Salt and pepper
(For the pasta:)
1 pound whole-wheat linguine
1 teaspoons olive oil
2 cloves garlic, minced
1 large bunch of your favorite leafy green (kale, chard, collards, bok choy) or a mixture, chopped
2 cups arugula
2 scallions, sliced thin
Instructions:
1. Whisk together all dressing ingredients until combined. Set aside.
2. Add a pinch of salt to a large pot of boiling water. Cook the pasta according to package directions, toss with a little sesame oil, and set aside.
3. In a large skillet, heat olive oil over medium and add garlic. Cook for about 30 seconds, then add leafy greens. Sauté until the greens have just wilted. Turn off the heat.
4. Add the cooked pasta, arugula, scallions, and dressing to the skillet, then transfer to a serving bowl.
Makes: 4
Ready in: 20 min
Ingredients:
(For the dressing:)
1-inch piece fresh ginger, peeled and minced
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
1 shallot, minced
2 teaspoons sesame oil
Salt and pepper
(For the pasta:)
1 pound whole-wheat linguine
1 teaspoons olive oil
2 cloves garlic, minced
1 large bunch of your favorite leafy green (kale, chard, collards, bok choy) or a mixture, chopped
2 cups arugula
2 scallions, sliced thin
Instructions:
1. Whisk together all dressing ingredients until combined. Set aside.
2. Add a pinch of salt to a large pot of boiling water. Cook the pasta according to package directions, toss with a little sesame oil, and set aside.
3. In a large skillet, heat olive oil over medium and add garlic. Cook for about 30 seconds, then add leafy greens. Sauté until the greens have just wilted. Turn off the heat.
4. Add the cooked pasta, arugula, scallions, and dressing to the skillet, then transfer to a serving bowl.
