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Export 8 ingredients for grocery delivery
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!
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