Quick Lemon Herb Linguine with Zesty Arugula

Ingredients

• 12 oz linguine
• 2 cloves garlic, finely chopped
• 1 cup extra virgin olive oil
• 1 lemon zest and juice
• 1 cup fresh basil, chopped
• 1 cup fresh parsley, chopped
• 3 cups arugula, rinsed and dried
• 1 cup Parmesan cheese, grated
• 1 tsp salt
• 1 tsp black pepper

Method

1. 01
   Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.
2. 02
   While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3. 03
   Add the cooked linguine to the pan with the garlic oil. Toss to combine, ensuring the pasta is well coated.
4. 04
   Add the lemon zest and juice to the pan, along with the chopped basil and parsley. Toss everything together, adding some of the reserved pasta water if needed to loosen the sauce.
5. 05
   Season the pasta with salt and black pepper to taste. Add the grated Parmesan cheese and toss again to combine.
6. 06
   Remove from heat and gently fold in the arugula, allowing it to wilt slightly from the heat of the pasta.
7. 07
   Serve the linguine immediately, garnished with extra Parmesan cheese if desired.