Spaghetti with Lemon and Arugula

This is a simple pasta dish from Italy that is perfect for a quick summer meal: lemony, garlicy, and with a bit of herbal bitterness.

Ingredients

• 12 oz box GF Corn Pasta (or regular pasta of your choice)
• 1/4 C EV Olive Oil
• 2-3 Tbs butter
• 1 tsp Chili Flakes
• 2-3 large cloves Garlic, finely minced
• 1/2 C Coarsely Grated or Shaved Parmesan Cheese.
• Grated Zest of 2 Lemons
• Juice of 2 Lemons
• Bag of Baby Arugula
• Freshly Ground Black Pepper to taste

1. Cook pasta according to package directions until just shy of al-dente. Strain pasta into a colander.
2. Return the pasta pot to the heat and add the oil and butter When it is hot and the butter has melted, add the chili flakes and garlic. Sauté for 1 minute.
3. Add the pasta, lemon juice, and lemon zest, and toss with tongs until well mixed.
4. Put a large handful of arugula in the bottom of the serving bowl, add the pasta, top with the cheese, sprinkle the top with another handful of arugula, and serve.