Ingredients

• 200 g pasta (spaghetti, linguine, or penne)
• 2 cups fresh arugula
• ½ cup shaved Parmesan cheese
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• Red chili flakes (optional)
• Zest of ½ lemon (optional)
• Lemon juice, to taste (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of the pasta water, then drain.
2. Heat olive oil in a pan over medium heat. Add sliced garlic and sauté gently until fragrant (about 30 seconds). Do not brown.
3. Add the cooked pasta to the pan along with a splash of reserved pasta water. Toss to coat evenly.
4. Remove from heat and fold in the arugula. The heat from the pasta will lightly wilt the greens.
5. Season with salt, black pepper, and red chili flakes if using. Add lemon zest and a squeeze of lemon juice for brightness.
6. Transfer to serving plates and finish with generous shavings of Parmesan cheese.

Serve Immediately

Best enjoyed fresh while warm. Pair with crusty bread or a light white wine.