- 1 lb box fettuccini
- 3 tbsp butter
- 2 garlic cloves, minced
- 3 cups arugula,
- 3 tbsp flour
- 1 1/2 cups milk
- 1 cup shredded mozerella or pizza cheese
- 1/4-1/2 cup grated parmigiano reggiano
- Pinch of finely ground black pepper
- Pinch of nutmeg
Prepare pasta according to package directions. In the meantime, melt the butter in a large sauté pan. Add the garlic and sauté for 1 min. Add arugula and sauté until wilted, about 2 minutes. Add the flour and mix to completely incorporate. Pour in the milk in 1/4 cup increments, stirring as it continues to thicken. Add cheese and continue to stir until the cheese is melted. Stir in a pinch of pepper to taste and a pinch of nutmeg.
Combine cheese sauce and pasta, mix well and serve immediately.