It can't get simpler than this! Penne tossed with black olives, fresh parsley and Parmesan, for a super quick mid-week lunch. 1. Boil the pasta until al dante. Drain well. 2. 2. Immediately transfer ...
Add arugula and Parmesan, season with salt and pepper, and toss together until pasta is saucy and glossy. Taste and tweak as needed with more chile oil, lemon or cheese.
Transfer the pasta to the sauce, finish with Parmesan, and toss to coat. Season with salt and pepper. Arrange the pasta on the plate and garnish with a small amount of remaining lemon zest.