Lemony Pasta

My cure for any bad day is a bowlful of pasta. Bad news, rainy day, or a cranky boss - this is good medicine. I am addicted to lemons and often eat a wedge if they come with a drink. Really - I love sour! So, you will see a healthy dose of citrus here. You can use any pasta with recipe. In fact, it works well with angel hair pasta. The preparation is for two people, but more often than not - I eat the whole bowl. The arugula gives a nice peppery compliment to the lemon.

2 Cups Cooked Pasta*

Juice of 1/2 Lemon and Reserve Another Half to Squeeze

2 Teaspoons Olive Oil
Arugula, Small Handful

Kosher Salt

Fresh Ground Pepper

Thin, Peeled Slices of Parmesan Cheese (Use a Vegetable Peeler)

After cooking the pasta to your liking (I prefer it to be al dente), place pasta in a medium sized bowl. Add olive oil, two healthy pinches of salt, two grinds of fresh pepper, arugula and lemon juice. Toss pasta. Divide among two plates. Top each with parmesan, another grind of pepper, pinch of salt, squeeze of lemon and a drizzle of olive oil. Serve with fresh bread slices.

* I often use protein enriched pasta such as Barilla Plus Penne. It's a good source of Protein and & ALA Omega-3s.