You know what? I used to be addicted to those super-quick pasta packages you find at the supermarket – you know, the Kraft mac-n-cheeses and the Pasta Ronis in assorted flavors. When I was in college, my roommates and I had a little hot plate in our dorm room, to which we would resort when the food at the dining hall was especially terrible that day. When all you have is a single hot plate and a little saucepan (and a whole night of homework ahead of you), those instant pasta things came in pretty handy. When I graduated from college, I would still turn to those pasta packages when I didn’t have time to really cook. When I moved to Berkeley and decided to eat healthier and more organic, I started buying Annie’s mac-n-cheese instead.
Today, I’m proud to say I’ve been Kraft-free (and Pasta-Roni-free and Annie-free) for about 2 years. How did I kick the habit? By discovering some awesome pasta dishes that literally take as little time to prepare as those pasta packages but taste ten times better. My favorite one to turn to is still this linguine dish I learned from the lovely Giada De Laurentiis, back when I still watched Food Network. Cheesy, buttery, and peppery (both from the black pepper and arugula), pasta doesn’t get simpler or tastier than this.
With a grand total of six ingredients (three of which you should have already lying around your kitchen) and a preparation time clocking in at 10-15 min, you too can kick your instant pasta habit. The first step, of course, is to admit you have a problem in the first place.
This recipe serves 4, but can be easily halved or even quartered, depending on how many you’re cooking for. I usually use more arugula than this recipe calls for, so add in extra handfuls if you like extra greens.