Penne with Wilted Arugula, Radicchio, and Smoked Mozzarella

• 1 lb dried penne
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated fresh lemon zest
• 2 garlic cloves, minced
• 1 (6-oz) head radicchio
• 9 oz arugula, trimmed (6 cups)
• 1 cup fresh basil
• 4 oz smoked mozzarella, cut into 1/2-inch dice
• 2 tablespoons fresh lemon juice

1. Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
2. While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl.
3. Then thinly slice radicchio, arugula, and basil and add to dressing.
4. Reserve 1/2 cup cooking water and drain pasta in a colander.
5. Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
6. Add mozzarella and lemon juice and toss well.
7. Season with salt and pepper and serve warm.

penne, extravirgin olive oil, lemon zest, garlic, head radicchio, arugula, fresh basil, mozzarella, lemon juice

Taken from www.epicurious.com/recipes/food/views/penne-with-wilted-arugula-radicchio-and-smoked-mozzarella-105120 (may not work)