Lemony Pasta with Wilted Arugula
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.
Recipe information
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)
Preparation
Step 1
In a large pot of boiling salted water, cook pasta until al dente according to package instructions.
Step 2
Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper.
Step 3
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
Step 4
(Per Serving)
Step 5
Calories: 443
Step 6
Fat: 12.6g (3.9g Saturated Fat)
Step 7
Protein: 17.9g
Step 8
Carbohydrates: 64.9g
Step 9
Fiber: 3.1g
