Arugula & Feta Pasta
8 ounces Linguine
4 garlic cloves, minced
Olive oil for sauteing
2 cups baby Arugula leaves
8 ounces crumbled Feta cheese or Ricotta Salata
1/3 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
Cook the pasta according to package directions to al dente.
When the pasta is almost cooked saute the garlic in olive oil in a large skillet over low heat until fragrant.
Add the arugula and saute until the leaves begin to wilt. Turn off heat.
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.
Serve with a drizzle of olive oil and Parmesan cheese.