Lemon and Arugula Pasta
1 lb. spaghetti or other thin noodle
¼ cup minced shallot
3 Tbsp. olive oil
4 cups arugula
Juice and zest of 1 large lemon
½ cup freshly grated Parmesan cheese, plus more to taste, divided
1 Tbsp. freshly ground black pepper
• Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook according to package directions. Reserve ½ cup pasta water
• Meanwhile, in a medium pan over medium heat, saute shallots in the olive oil 3 to 4 minutes until soft
• Place the shallots and arugula in a large shallow serving dish. Add the lemon zest and juice, ¼ cup cheese and the black pepper and toss to combine.
• Use tongs to transfer the pasta to the serving dish. Add the pasta water and toss well until the noodles are coated. Top with remaining ¼ cup cheese and serve.