Rate this recipe
0/5
(0 Votes)
Ingredients
- salt and pepper
- 3/4 lb short pasta
- 3 oz baby arugula
- 2 tsp grated lemon zest
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 3/4 cup grated pecorino cheese
Details
Servings 4
Preparation
Step 1
In a large pot of salted water, cook pasta until al dente. In a large bowl, combine arugula with lemon zest and juice, season with salt and pepper. Drain pasta and add to arugula, along with oil and cheese. Toss and season with salt and pepper. Add more cheese if needed.
You'll also love
- shrimp dijon 0/5 (0 Votes)
- Creamy Horseradish Garlic Spread 0/5 (0 Votes)
- Kittencal's Baked Potato Casserole... 0/5 (0 Votes)
- PORK TENDERLOIN AND PASTA IN... 0/5 (0 Votes)
- spinach dip in pumpernickel bread... 0/5 (0 Votes)
- Delilah Winder's Macaroni and... 5/5 (1 Votes)
- EXOTIC SPINACH SALAD 0/5 (0 Votes)
Review this recipe