LEMONY PASTA WITH WILTED ARUGULA

Lemony Pasta with Wilted Arugula image

Yield serves 4

Number Of Ingredients 6

Coarse salt and ground pepper
3/4 pound short tubular pasta
3 ounces wild or baby arugula (3 cups)
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
3/4 cup grated Pecorino Romano cheese, plus more for serving (optional)

Steps:

In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper.
Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.
nutrition information
(Per Serving)
Calories: 443
Fat: 12.6g (3.9g Saturated Fat)
Protein: 17.9g
Carbohydrates: 64.9g
Fiber: 3.1g