Simple Supper: Lemon Arugula Spaghetti

I'm working on recovering from the October to January holiday eating binge. Ordinarily, this recovery would nix a warm bowl of pasta, but this recipe is so simple and light, I just couldn't resist. At the end of a long day, this quick one pot dish is perfect. It takes mere minutes to make and tastes delicious.

Simple Lemon Arugula Spaghetti, serves two

1 big hand full of whole wheat spaghetti

2 c. arugula

2 cloves garlic, minced

3 tbsp. olive oil

1 myer lemon, juiced and zested

1 c. parmigiano reggiano, grated, plus a tad more for garnish

salt and pepper to taste

In a large dutch oven or stock pot bring salted water to a boil and cook the pasta al dente. While the pasta is cooking, mince the garlic & grate the parmesan. Drain the pasta, reserving a little bit of the pasta water to toss in later, and set aside. Meanwhile, saute the garlic & lemon zest in the olive oil over medium heat for a few minutes. Once soft, toss in the pasta, a bit of pasta water, arugula, lemon juice, parmesan, salt and pepper. The parmesan cheese will begin to melt and hold the dish together. Garnish with parmesan shavings, a bit more zest, and and a drizzle of olive oil.