1/2 cup parmesan or pecorino, grated + more for garnish
pinch of sea salt
Juice and zest of 1 lemon
Bring 6 cups of water with a pinch of salt to a boil, then add penne pasta and cook until al dente, about 8 minutes. When pasta is done, reserve 1/2 cup of pasta water and then drain pasta and set aside.
While pasta is cooking, heat olive oil in a large pan over medium-low heat. Add sliced garlic and cook until it begins to brown, about 2 minutes. Add red chili flakes and let cook 1 minute to infuse oil, then remove pan from heat so garlic and oil do not burn.
When pasta is done, add penne noodles to pan with garlic and chili flakes. Top with arugula, parmesan cheese, a pinch of sea salt, and the juice and zest of 1 lemon. Stir to combine, then drizzle a small amount of reserved pasta water and heat over low heat until the ingredients are well combined.
Serve with a sprinkle of parmesan and enjoy!
Notes: to make this recipe vegan, omit the cheese completely or substitute it with nutritional yeast or a vegan cheese alternative
Tools Needed: environmentally-friendly cookware (a large pot and pan)
Leftovers and Storage: store leftover pasta in glass storage containers in refrigerator for up to four days; reheat in pan over low heat
Serving Size:1 serving (about 1.5 cups pasta)
Saturated Fat:3 g
Unsaturated Fat:22 g
Trans Fat:0 g
Keywords: pasta recipe, penne recipe, lemon pasta, simple pasta, quick pasta