Ingredients

The following ingredients have 7 Servings
  • 1 pound DeLallo Organic Whole Wheat Rigatoni
  • 2 tablespoons olive oil
  • 1 small shallot (minced)
  • 3 large garlic cloves (minced)
  • Zest of 1 large lemon
  • Juice of 2 large lemons
  • 5 cups baby arugula
  • 8 ounces burrata cheese (cut into 1-inch chunks)
  • Salt and black pepper (to taste)
  • Crushed red pepper flakes (for serving, optional)

Instruction

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat the olive oil in heavy large skillet over medium heat. Add the shallot and garlic; sauté until soft, about 2 minutes. Add the lemon zest.
  • Drain the pasta, reserving about 3/4 cup of the pasta water. Pour pasta into the skillet. Add the lemon juice and arugula. Add the reserved pasta water and gently toss until arugula is wilted, about 1 minute. Top with burrata cheese and gently stir until cheese is melted. Season with salt and black pepper, to taste.
  • Place pasta into serving bowls or plates and top with crushed red pepper, if desired. Serve warm.