WHY IT’S LIGHT A springtime pasta dish forgoes heavy sauce in favor of a toss-together topping of arugula, lemon zest and juice, and extra-virgin olive oil. A generous amount of Pecorino Romano cheese ensures the dish satisfies both appetite and palate.

　　

Ingredients

serves 4

　　Coarse salt and ground pepper

　　3/4 pound short tubular pasta

　　3 ounces wild or baby arugula (3 cups)

　　2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice

　　2 tablespoons extra-virgin olive oil

　　3/4 cup grated Pecorino Romano cheese, plus more for serving (optional)

　　

Step 1

In a large pot of boiling salted water, cook pasta until al dente according to package instructions.

　　

Step 2

Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper.

　　

Step 3

Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 443

　　

Step 6

Fat: 12.6g (3.9g Saturated Fat)

　　

Step 7

Protein: 17.9g

　　

Step 8

Carbohydrates: 64.9g

　　

Step 9

Fiber: 3.1g

　　Everyday Food: Light