Lemon Spaghetti with Wilted Arugula


⅔ cup olive oilolive oil0.6600
⅔ cup grated Parmesan cheeseparmesan cheese0.6600
½ cup fresh lemon juice (from about 2 lemons)lemon juice½
¾ teaspoon salt, plus more to tastesalt¾
½ teaspoon freshly ground black pepper, plus more to tastefreshly ground black pepper½
3 cups arugulaarugula3
1 pound spaghettispaghetti, dried1
⅓ cup chopped fresh basilbasil
1 tablespoon lemon zest (from about 2 lemons)lemon zest1


In a large bowl, whisk the oil, Parmesan cheese, lemon juice, arugula and 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon sauce aside.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.


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