Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it and drop the pasta. Cook to al dente according to 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 4 turns of the pan of EVOO, about 4 tablespoons. Add the garlic and thyme to the pan and cook until tender and very aromatic, 5-6 minutes. Increase the heat to medium-high and add a ladle of starchy cooking water (about 1/2 cup – just eyeball it) and the cooked pasta. Add the frisée, arugula, radicchio, juice of 1 lemon, Parmigiano Reggiano 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 residual water, 2-3 minutes.

Serve the pasta garnished with the parsley and Meatball Spiedini with Caprese.