Arugula & Feta Pasta
By: Cinnamon Girl
Published: Saturday, February 13, 2010 - 7:27am

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
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

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.