Lemony Arugula Pasta

Lemony Arugula Pasta
Arugula is one of the first spring greens that pop up on the farm, so it’s always nice to usher in spring by adding it to some favorite dishes.. Its peppery bite is great in fresh salads, but slightly wilting it in a pasta dish gives arugula a whole new dimension. Simple ingredients make this pasta really quick to assemble, with just a few minutes of cooking time. This dish is great with added protein like chicken or white beans, and you can add a garnish like extra cheese or breadcrumbs.  Use whatever pasta shape that you like- I make this dish with spaghetti, farfalle…whatever I have in the cupboard. The recipe below serves about 4 people- but use a whole pound of pasta and double it to feed a crowd
Ingredients
½ pound of your favorite pasta
2 Tbsp olive oil or butter
3 cloves of garlic
1 lemon zested and juiced
4 big handfuls of arugula
1 handful of grated parmesan cheese or a few tablespoons of nutritional yeast
salt + pepper + red pepper flakes to taste
Method of Preparation

1. Bring a large pot of salted water to a boil and cook your pasta as you assemble the sauce. Make sure to reserve some pasta cooking water that you will later add to the sauce.
   
2. Heat a large pan over medium heat and add your oil or butter (or a combination of both). Cook your garlic until it just starts to soften and get fragrant. 
   
3. Add your lemon juice, zest, red pepper flakes and cheese to the garlic along with ½ cup of pasta water. Cook together for just a minute before adding your cooked and drained pasta. 
   
4. Stir pasta and sauce together before adding in your arugula. The arugula will wilt down quickly and once it has you’re ready to serve.