1 pound whole wheat spaghetti
1/4 cup extra-virgin olive oil (EVOO) plus 1 tablespoon, divided
5 to 6 large garlic cloves, grated or finely chopped
5 to 6 anchovy fillets
1 teaspoon crushed red pepper flakes
2 heads escarole, leaves removed from core, washed and roughly chopped
1 pound spinach leaves, thick stems removed, leaves roughly chopped
Freshly ground black pepper
3 tablespoons drained capers
Zest and juice of 1 lemon
3 cups arugula leaves
-Boil water with 1 tbsp evoo and salt, once water boils, add pasta until cooked.
-in separate pan, cook 1/4 c. evoo, garlic, anchovy fillets, crushed red pepper, and remainder of ingredients.
-Add to pasta, once drained and placed in separate bowl.