Pasta with Wilted Arugula

By taniaf

442 cal per serving, 12.6 g fat

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

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.