Lemony Pasta with Wilted Arugula

Ingredients
coarse salt and pepper
3/4 pound short tubular pasta
3 cups baby arugula
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 cup grated pecorino cheese (optional)


Directions
In a large pot of boiling water, cook pasta according to package directions. 


Meanwhile, in a large bowl, combine arugula with lemon juice; season with salt and pepper. 


Drain pasta and immediately add to arugula along with olive oil and cheese. Toss and season with salt and pepper. 


Serve topped with more cheese, if desired. Serves 4.








Recipe adapted from Everyday Food. 
Photo courtesy of Martha Stewart.