Lemony Pasta with Wilted Arugula

Name: Lemony Pasta with Wilted Arugula
Yield: serves 4
Ingredients: 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)

December 22, 2011

WHY IT’S LIGHT A springtime pasta dish forgoes heavy sauce in favor of a toss-together topping of arugula, lemon zest and juice, and extra-virgin olive oil. A generous amount of Pecorino Romano cheese ensures the dish satisfies both appetite and palate.

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