Step 1

Bring a large pot of salted (2 tablespoons kosher salt) water to boil. Cook pasta to al dente. Reserve the pasta water.

Step 2

While waiting for pasta to cook, heat a large pan to medium-low heat. Wait 2 minutes for the pan to warm up then coat the pan with the extra virgin olive oil.  Saute the garlic for 1-2 minutes, then add the red pepper flakes.  Cook for 30 seconds longer.

Step 3

When the pasta is almost done cooking add a ladle of pasta water to the pan and turn heat to medium.

Step 4

Add the al dente pasta and the arugula to the pan and toss to coat.  Season with a bit of salt and cook for 1 minute. Turn the heat off and set pan aside.

Step 5

Add the lemon juice, lemon zest, and grated cheese. Toss to emulsify.  If the pasta is too dry add a bit more pasta water and toss once more.

Step 6

Taste test and make final adjustments to salt.  Serve in bowls with a drizzle of extra virgin olive oil and shaved Parmigiano Reggiano cheese. Use a vegetable peeler to easily shave the cheese.  Enjoy!