Ingredients: 
1 pound gemelli pasta substitute penne, rigatoni, etc.
4 cloves garlic sliced
8 ounces baby arugula
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup Parmigiano Reggiano grated, plus extra for shaving
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt plus more to taste
1/4 cup extra virgin olive oil plus more for finishing
1 cup reserved pasta water


Instructions: 

1. Slice 4 cloves of garlic.  Juice and zest 1 lemon.  You should have approximately 2 tablespoons of juice and 1 tablespoon of zest.
2. Bring a large pot of salted (2 tablespoons kosher salt) water to boil and cook pasta to al dente.  Meanwhile, heat a large pan to medium-low, wait for the pan to heat up for 2 minutes, then add a 1/4 cup of extra virgin olive oil and the sliced garlic to the pan
3. Sautee the garlic until it turns lightly golden as shown in pic 3 above.  Add a 1/2 teaspoon (optional) of crushed red pepper to the pan and cook for 30 seconds more.
4. Add a ladle of pasta water to the pan and turn heat to medium.
5. Add the very al dente pasta to the pan and coat the pasta with garlic and oil.
6. Add all of the arugula to the pan and toss to coat.  Season with 1 teaspoon of kosher salt. Cook for 1 minute, turn the heat off and remove the pan from burner
7. Add the half cup of grated Parmigiano Reggiano cheese and the lemon zest and juice.
8. Toss to emulsify and if the pasta gets too dry add a couple of ounces of reserved pasta water to loosen everything up.  Taste test and make any final adjustments to salt or crushed red pepper levels.  Serve the pasta in bowls with a drizzle of extra virgin olive oil and shaved Parmigiano Reggiano cheese. 

Pro Tip: Use a vegetable peeler to make easy shavings off the block of cheese.

Recipe and Photo Credit: Sip and Feast