Lemony Pasta With Wilted Arugula

  From Everyday Food magazine. Coarse salt and ground pepper 3/4 pound short tubular pasta 3 ounces wild or baby arugula (3 cups) 2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice 2 tablespoons extra-virgin olive oil 3/4 cup grated pecorino cheese, plus more for serving (optional) In a large pot of boiling salted … Continue Reading →