Lemon Arugula Pasta (Print Version)

# Ingredients:

→ Dressing

01 - 3 tbsp extra virgin olive oil

02 - 2 tbsp lemon juice, freshly squeezed

03 - A dash of salt and pepper, or to your liking

→ Vegetables

04 - 1 cup cherry tomatoes, sliced in half

05 - 4 cups of arugula, fresh

→ Pasta

06 - 225g of gluten-free or whole wheat pasta

→ Dairy

07 - ½ cup of Parmesan cheese, grated

# Instructions:

01 - Boil some salted water, toss in the pasta, and cook it until it’s firm but not hard (around 8-10 minutes). Drain the water, then give the pasta a rinse with cold water to cool it off.

02 - Mix olive oil, lemon juice, and a pinch of salt and pepper in a small bowl. Keep whisking until it’s blended nicely.

03 - Get a big bowl and toss together the chilled pasta, fresh arugula, Parmesan cheese, and those sliced cherry tomatoes.

04 - Drizzle the dressing over your mix, then gently toss everything until the flavors are spread out evenly.

05 - Season more if you need to, then serve it cold or let it sit until it’s room temperature for the best taste.

# Notes:

01 - You can put this salad together ahead of time (up to 4 hours) and keep it chilled. Add the arugula right before you eat so it stays fresh and crisp.

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