Salad Spaghetti Recipe are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:

Salt

1 pound spaghetti

4 tablespoons EVOO (extra-virgin olive oil)

5 to 6 garlic cloves, finely chopped or grated

2 teaspoons fresh thyme leaves

1 small head of frisée lettuce, stemmed and cleaned (about 2 cups)

2 cups baby arugula

½ small head of radicchio, shredded (about 1 cup)

Juice of 1 lemon

¼ cup grated Parmigiano-Reggiano cheese, a handful

Black pepper

3 tablespoons chopped fresh flat-leaf parsley leaves

Method:

Place a large pot of water over high heat to boil for the pasta. When the water reaches a bubble, salt it and drop in the pasta.

Cook to al dente according to the package directions and drain. (Heads up: Save a large mug of starchy cooking water to use when cooking the filling.) Reserve.

While the pasta is cooking, place a large skillet over low heat with the EVOO.

Add the garlic and thyme to the pan and cook until the garlic is tender and very aromatic, 5 to 6 minutes.

Increase the heat to medium-high and add the reserved starchy cooking water and the cooked pasta.

Add the frisée, arugula, radicchio, lemon juice, Parmigiano, and a good sprinkle of salt and pepper to the pan and cook, tossing frequently, until the veggies have wilted and the pasta has absorbed the water, 2 to 3 minutes.

Sprinkle with the parsley and serve.