Active time: 25 min Start to finish: 25 min

　　

Ingredients

Makes 6 servings

　　1 lb dried penne

　　5 tablespoons extra-virgin olive oil

　　1 teaspoon finely grated fresh lemon zest

　　2 garlic cloves, minced

　　1 (6-oz) head radicchio

　　9 oz arugula, trimmed (6 cups)

　　1 cup fresh basil

　　4 oz smoked mozzarella, cut into 1/2-inch dice

　　2 tablespoons fresh lemon juice

　　

Step 1

Cook pasta in a 6-quart pot of well-salted boiling water until al dente.

　　

Step 2

While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.

　　

Step 3

Reserve 1/2 cup cooking water and drain pasta in a colander.

　　

Step 4

Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.

　　

Step 5

Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.