GARGANELLI PASTA WITH ROASTED MEAT, SPINACH AND ARUGULA

4 servings

2 cups garganelli pasta
oil
2 cloves garlic
a handful of dried tomatoes
sea ​​salt and freshly ground pepper
a piece of roast turkey, chicken or pork shoulder
½ cup cider
1 cup baby spinach
1 cup arugula
1 tablespoon chopped parsley
1 tablespoon chopped chives
parmigiano

 

 

 

Today, a simple pasta to use leftovers from dinner. If you have a piece of meat from slow roasted  pork shoulder, chicken or turkey. Then here is delicious pasta sauce. Robust flavors of meat and sun-dried tomatoes, combined with fresh arugula and baby spinach. Easy dish, just in time for a simple lunch.

Enjoy!

Lilia, xoxo

Heat up the olive oil in a pan, add crushed cloves of garlic and sun-dried tomatoes cut into strips, season with salt and pepper and fry. Next add the meat shredded into long strips, pour over the cider and cook until the cider has evaporated. Remove the pan from the heat and add the spinach, arugula, parsley and chives. Cover and meanwhile, in a large pot, boil water, salt it, according to the Italian tradition, the water should be as salty as the Mediterranean sea. Put the pasta in and cook over low heat until the pasta is al dente, approx. 7-8 minutes. Drain pasta (keep a little of the cooking water) and dump it into a saucepan with the sauce. Divide among the plates. Serve with shaved parmigiano.

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