SUMMER PASTA WITH ARUGULA AND MOZZARELLA
8 ounces pasta (we used farfalle, but anything would work!)
3 handfuls baby arugula leaves, stems and all, roughly torn
1 bunch fresh basil, chopped
2 large tomatoes, diced
1 or 2 cloves garlic, minced
1 lemon, zested first, then juiced
extra virgin olive oil
freshly ground salt and pepper
fresh mozzarella, cubed
Start the pasta water boiling; then cook the pasta. In the meantime, get a large bowl and start adding the other ingredients.
Tear the arugula, chop the basil, mince the garlic; add them all to the bowl. Add the lemon zest.
When the pasta is finished cooking, drain and add to bowl with other ingredients. Drizzle with olive oil -- start with about 4 tablespoons. Add about half the lemon juice, and salt and pepper. Taste for seasoning. Add more olive oil, lemon juice, and/or salt and pepper until you get it seasoned and dressed the way you like it! Toss in as much cubed mozzarella as you like. Serve at room temperature.
Servings: 4 |
