Arugula & Feta Pasta

Photo: Cinnamon Girl

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February 13, 2010

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Ingredients

8 ounces Linguine

4 garlic cloves, minced

Olive oil for sauteing

2 cups baby Arugula leaves

8 ounces crumbled Feta cheese or Ricotta Salata

cup Parmesan, shredded, plus more for serving

Extra-Virgin Olive oil for drizzling

Sea or Kosher Salt & fresh Black Pepper, for serving

Fresh squeezed lemon, optional

Preparation

1

Cook the pasta according to package directions to al dente.

2

When the pasta is almost cooked saute the garlic in olive oil in a large skillet over low heat until fragrant.

3

Add the arugula and saute until the leaves begin to wilt. Turn off heat.

4

Drain pasta and reserve 1/4 cup of the pasta water. Add the pasta to the skillet along with the cheeses, toss well, add a little bit of the pasta water if needed and a squeeze of lemon/lemon peel if desired.

5

Serve with a drizzle of olive oil and Parmesan cheese.

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