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Categories:Viewed: 53 - Published at: 6 years ago
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)
Method
- 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.
- (Per Serving)
- Calories: 443
- Fat: 12.6g (3.9g Saturated Fat)
- Protein: 17.9g
- Carbohydrates: 64.9g
- Fiber: 3.1g
