Whole Wheat Pasta with Arugula, Lemon, and Walnuts

• 2 Tablespoons Extra Virgin Olive Oil
• 2 cloves Garlic, Thinly Sliced
• 1/4 teaspoons Red Chili Flakes
• 1 teaspoon Fresh Lemon Zest
• 6 ounces, weight Whole Wheat Pasta (spaghetti Or Angel Hair Would Work Best)
• 3 ounces, weight Baby Arugula
• 1 pinch Salt
• 1 pinch Pepper
• Juice Of Half A Lemon
• 1/4 cups Walnuts, Toasted And Roughly Chopped
• Freshly Grated Parmesan, For Serving

1. Heat the olive oil in a skillet over medium heat.
2. Add the garlic and red chili flakes.
3. Cook for about 10 minutes, adjusting the heat as necessary, until the garlic is just lightly browned and the oil is infused.
4. Stir in the lemon zest and remove from the heat.
5. Meanwhile, cook the pasta in salted water until al dente.
6. While the pasta is cooking, place the arugula in a large bowl.
7. Drain the pasta and immediately pour it over the arugula.
8. Add the infused oil and season with salt and pepper.
9. Toss until some of the arugula is just slightly wilted and then add the lemon juice.
10. Serve topped with the walnuts and a sprinkling of Parmesan.
11. Recipe loosely adapted from Shutterbean

olive oil, garlic, red chili flakes, lemon zest, pasta, arugula, salt, pepper, lemon, walnuts, parmesan

Taken from tastykitchen.com/recipes/main-courses/whole-wheat-pasta-with-arugula-lemon-and-walnuts/ (may not work)